Cream together butter and sugar until light and fluffy.

Add egg yolk and orange peel and mix well.

Gradually add flour and salt, mixing until just combined. Be careful not to overmix.

If the dough appears too dry, add a little water, one teaspoon at a time, until it comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm enough to roll out.

Prepare the almond paste by mixing it with egg white.

If the almond paste is too hard, grate it and gradually add water to achieve a spreadable consistency.

Preheat oven to 350 degrees F (175 degrees C).

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

Cut the dough into 3-inch wide strips.

Spread the almond paste mixture evenly over each strip, leaving a 1/4-inch border at the top edge.

Carefully roll up each strip into a log.

Place the rolled logs on a baking sheet lined with parchment paper and refrigerate until firm.

Remove chilled logs from the refrigerator.

Slice each log into 2-inch pieces.

Arrange the slices on the prepared baking sheet, leaving some space between them.

Make small slices (about 1/4-inch apart) from the top of each slice down to about 1/4-inch from the bottom.

Gently pull down the ends of each slice to form a crown shape.

Brush each cookie with egg wash (beaten egg with a little water).

Sprinkle with finely chopped almonds.

Bake in the preheated oven for 15-20 minutes, or until pale golden in color.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.