Bring the remaining sugar and glucose to a boil until it reaches a soft ball stage of caramel. Pour the sugar syrup over the almonds in a thin stream while stirring. When the syrup is well mixed in add the orange flower water. Turn the dough out onto a marble counter, let cool, then roll out fold and roll the pastry as you would a simple pie dough, until it becomes smooth and homogenous. Refrigerate and use as needed.
Almond paste is used to line molds and decorate desserts.