Place the almonds in the bowl of the food processor, add the icing sugar, orange blossom water and lemon zest and mix until obtaining a smooth and homogeneous paste. Pour the dough into a bowl, add the slightly beaten egg white and knead well.
Then form 2-inch (5 cm) sticks and set aside.
Cook gently until reaching a temperature of 220 F (105˚C), for about 20 to 30 minutes.
When the sugar reaches a temperature of 195 F (90˚C), stir in the honey and stir the pan by the handle (do not stir with a spoon).
Place a stick of marzipan, about ½ inch (1 cm) from the edge of the triangle.
Heat a large volume of oil in a non-stick pan (avoid stainless steel) until the temperature reaches 340 F (170˚C).