Apelsinrulle - Swedish Orange Roll Cookies

With help from Reddit, we solved the mystery of this recipe that has haunted my husband's dreams since he first ate these cookies as a kid in Sweden. Subscribe for more recipes: bit.ly/19xN8ok
Separate the egg yolk from the egg white.
Pulse the butter, sugar, flour, baking powder and egg yolks in the food processor (like pie dough). Form into a ball, cover with Saran Wrap, and chill in the fridge for 30 minutes.
Blanch the almonds - put in boiling water for one minute, drain the water then squeeze the almonds out of their skins.
Zest the peel of one orange.
Grind the almonds in a food mill or food processor. Add the powdered sugar and orange zest. Mix a few drops of red food coloring into the egg white, then add this to the almond-sugar mix.
Pulse this in the food processor.
Add the candied orange peel and pulse a bit more - you want small chunks of candied peel.
Take the cold dough out of the fridge, divide it into four equal parts.
Roll the dough into a sheet 1/8th inch thick, and cut & arrange it into a rectangle.
Spread a quarter of the almond mix onto an edge of the dough.
Carefully roll the dough into a cylinder, and wrap it in parchment paper so it holds its shape in the oven.
Repeat with the other three dough balls, and preheat the oven to 350F so it's ready when you finish the fourth cylinder.
Bake for 20 minutes.
Make icing with confectioners sugar and lemon juice. Add the icing once the cylinders have cooled. Sprinkle with chopped pistachios.
Slice the cylinder on a bias (rhombus not rectangle), and serve!
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