Directions

• Beat butter, sugar, and orange zest in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes, stopping to scrape down sides as needed.
• Add egg, vanilla bean paste, and almond extract; beat just until combined, about 30 seconds. Add flour and salt; beat on low just until combined and dough forms, about 30 seconds. Divide dough in half; form each half into a disk, and wrap each disk in plastic wrap. Chill in refrigerator until firm, about 1 hour.
• Preheat oven to 350°F. Unwrap 1 dough disk; roll on a lightly floured surface, very lightly flouring top of dough and rolling pin as needed. Cut dough using a 3 1/4-inch round cutter, and transfer dough circles to a parchment paper-lined rimmed baking sheet. Reroll scraps as needed, cutting about 12 dough circles total.
• Spoon 1 teaspoon of desired filling into center of each dough circle; brush exposed dough edges with egg white. Fold up sides of each circle to form an equilateral triangle with about 3-inch-long, 1-inch-tall sides, pinching together corners to seal. Fold in the sides so they slightly overlap the filling. Space dough triangles at least 1 inch apart on prepared baking sheet; chill on pan, uncovered, in refrigerator for 15 minutes. While cookies chill, repeat process once more with remaining dough half and remaining 1/4 cup filling.
• Bake chilled cookies until corners and bottoms of cookies are lightly golden, 12 to 15 minutes. Let cookies cool slightly on pan on a wire rack for 5 minutes. Transfer cookies to wire racks, and cool completely, about 30 minutes. Meanwhile, bake remaining chilled cookies, and cool as directed. Store cookies in an airtight container for up to 2 days.