Cinnamon Roll Filling (Ricciarelli)

Fry the almonds in water for 30 seconds

Drain, remove skin and put in a low-temperature oven to dry, without browning

In a blender, beat one-third of the almonds with one-quarter of the cinnamon, stopping to scrape down sides as needed

Sift

Repeat the process until all the almonds are used up

Finally, sift any remaining mixture through a fine-mesh sieve with the remaining cinnamon

Combine three-quarters of a cup of confectioner's sugar and mix well

Beat the egg white with vanilla and almond extracts until it forms stiff peaks

Add to the almonds, stir until a dough forms that doesn't stick

Knead well

Sprinkle a work surface with part of the reserved confectioner's sugar

Divide the dough into 25 equal parts and shape into rectangles of 4x9 cm

Arrange in an ungreased pan and let dry for 24 hours

Bake in a very low oven until dry

Be careful not to overcook or brown

Remove from oven and, once cooled, sprinkle with the remaining confectioner's sugar.