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 together 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 fingers. Roll out the pastry on a floured work surface to a rectangle and brush with water. Roll out the almond filling into a sausage the same length as the sweet pastry. and place the almond filling on top. Brush with a little water and wrap over the pastry like a sausage. Press the seams together well and roll out into a sausage twice as long. Cut into pieces, close up the seams and roll into bones. Place onto a baking tray and bake in the oven at 200`c for 25-30 minutes, or until the almond bones are light golden in colour. Remove them from the oven and place on a wire rack to cool down completely before decorating the top with glace icing and chopped toasted almonds