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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 ½ cup at a time; stir until the mixture becomes a slightly stiff dough. 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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4. On a lightly floured surface, roll the dough out into a 15-inch square about 1/8 inch thick. With a pastry wheel or sharp knife, cut the large square into 3-inch squares.
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5. Drop a teaspoon of jam onto the center of each square. Then lift a corner of each square and fold it over the opposite corner, forming a triangle. Seal the edges by pressing them firmly with the tines of a fork, and then refrigerate them for 30 minutes.
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6. Preheat the oven to 350°. With a pastry brush or paper towel lightly butter two 14-by-17-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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7. Arrange the chilled triangles on the baking sheets, leaving at least ½ inch of space between them. Gently prick the center of each triangle with a fork.
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8. Mix the water and the egg whites together by beating them lightly with a fork. Then, with a pastry brush, coat each triangle lightly with the egg white mixture.
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9. Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned. Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving.
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