Method: First of all prepare the filling. Prepare the syrup boiling for a minute the water with the sugar. In a bowl put the almond flour, orange jam, cinnamon and add a little at a time the syrup stirring continuously. Transfer filling in a pastry bag and keep aside. Heat up slightly the milk, dissolve the sugar and cool down. Mix flour with baking power and butter. Mix with your finger tips until you have a mixture that resembles breadcrumbs. Add the egg and the milk in a thin stream. Knead quickly the dough and wrap in cling film or it will get dry. Take a piece of dough and roll it into a long and thin stripe. Cut out rectangles about 16x7cm. Pipe a thin stripe of filling on one of the longer sides of the rectangle. Roll the pastry and form a string. Join the ends of the string and seal them. Transfer cookies into a parchment lined baking tray and bake at 180ºC for approximately 13 minutes. They shouldn’t be golden brown but quite pale. Allow to cool down. Mix the egg white with the icing sugar. You will need just the amount to create an icing of the same consistency of toothpaste. Dip the top of the cookie in the icing and decorate with the coloured vermicelli. Allow icing to dry out. They will last for a few days and you don’t need to store them in the fridge.
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OpenKitchen - n. 8 Dicembre 2012