Start this recipe by preparing the pastry. Sift together the flour, baking and icing sugar in a large bowl. Add in the butter and rub together with your fingers till the mixture resembles breadcrumbs. Add the orange zest, fresh orange juice and egg yolks and mix together till you have a smooth soft pastry. Wrap up the pastry in cling film and chill in the fridge for 30 minutes. Meanwhile, you can also prepare the almond filling. Place all the ingredients in a large bowl and bind together with your hands to form a soft marzipan. Make sure the mixture is not sticky. Once the pastry has chilled and you have prepared the almond filling, you can start preparing the almond bones. Roll out the pastry into a long strip 4 inches wide. Brush with a little water and roll the almond filling into sausage the same length as the pastry, and place on top. Roll up the almond filling in the pastry and seal together the edges well. Roll out lightly to make sure that the pastry and almond filling have stuck together. Cut into pieces, sealing the pastry edges together, concealing the almond inside. Roll out each piece into a small sausage shape and stick your finger into both ends, creating a bone shape. Place the bone shaped pastries on baking trays covered with baking paper, spaced well apart. Bake in the oven at 200`c for 25-30 minutes, or until the almond bones are a light golden colour. Remove them from the oven and place on a wire rack to cool down completely. When ready, brush the top of each bone with glace icing or melted chocolate and quickly sprinkle over some chopped toasted almonds.