In a large mixing bowl, combine flour, salt, and baking powder. In another bowl, cream the softened butter and sugar until fluffy. Mix in egg and vanilla, then add dry ingredients. Add cold water as needed to form a smooth dough. Let rest for 30 minutes.

In a medium bowl, blend almond flour, powdered sugar, cinnamon, egg white, and orange blossom water until smooth. Set aside.

In a saucepan, combine honey, a splash of water, and lemon juice. Heat until honey is dissolved, about 5 minutes. Set aside to cool.

Roll out rested dough to 1/8 inch thick. Cut into 3x5 inch rectangles. Place a tablespoon of filling in the center of each rectangle.

Roll each rectangle tightly around the filling and pinch edges to seal. Place seam side down on a baking sheet.

Preheat oven to 350°F (175°C). Bake for 18-20 minutes until golden brown. Allow to cool slightly.

Dip each cigar in warm honey syrup while still warm. Let excess syrup drip off and transfer to a wire rack.