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1
Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy.
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2
Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butter-sugar mixture.
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3
Add the flour 1/2 cup at a time; stir until the mixture becomes a slightly stiff dough.
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4
Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour.
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5
On a lightly floured surface, roll the dough out into a 15- inch square about 18 inch thick.
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6
With a pastry wheel or sharp knife, cut the large square into 3-inch squares.
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7
Drop a teaspoon of jam onto the center of each square.
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8
Then lift a corner of each square and fold it over the opposite corner, forming a triangle.
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9
Seal the edges by pressing them firmly with the tines of a fork, then refrigerate them for 30 minutes.
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10
Preheat the oven to 350F (180C).
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11
With a pastry brush or paper towel lightly butter two 14x17-inch baking sheets, sprinkle a handful of flour over the butter, and knock out the excess flour by striking the inverted sheet against the edge of a table.
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12
Arrange the chilled triangles on the baking sheets, leaving at least 1/2-inch of space between them.
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13
Gently prick the center of each triangle with a fork.
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14
Mix the water and the egg whites together by beating them lightly with a fork.
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15
Then, with a pastry brush, coat each triangle lightly with egg white mixture.
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16
Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned.
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17
Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving.
