Boil 200 g of water and 200 g of sugar in a saucepan for 15 minutes. In the meantime, peel and chop 250 g of almonds. Pour the chopped almonds into the saucepan and cook until they absorb all the liquid. When the mix is cold, shape it into small truncated conic cups and put them on a greased baking-sheet. Bake them in a moderate oven until they are firm. To prepare the icing, put 300 g of sugar and the same amount of water in a saucepan. Boil for over 20 minutes. Coat the candelaus with the icing. Thinly slice the remaining almonds and soak them in orange flower water. Use this mixture to fill the small cups and cover them with the icing. Candelaus can be decorated.