I recommend that you prepare the filling the day before you prepare the pantofole.
Chop the already lightly toasted almonds, put them in a pot with the water and sugar, and let them cook.
After 15 minutes and that is almost at the end of cooking, add the grated orange peel.
Let cool and add the candied fruit cut into very small cubes and the orange marmalade.
Let the mixture rest overnight in the refrigerator covered with plastic wrap.
Preparing the shortbread.
In a bowl put the flour, sugar and butter and rub well (sand), add the baking powder, eggs, sweet wine, and knead, if the dough is still too hard add milk a little at a time.
Once you get a nice soft dough, let it rest in the refrigerator for half an hour wrapped in plastic wrap.
Shape the cookies
After 30 minutes have passed, roll out the dough with a rolling pin on a well-floured pastry board; it should be evenly about half an inch thick.
Using a pastry cutter, cut out circles 4 inches in diameter, then place a knob of filling in the center of the dough disks and close, giving the cake an oval shape.
Pinch the two ends of the oval with your fingers to form an “S”,
Place the Pantofole on a baking sheet and bake at 370 F for 15 minutes (preheated oven in static mode), they should just brown.
Preparing the icing
In a bowl put the powdered sugar, grated lemon peel and its juice, and the egg whites previously beaten to stiff peaks.
Start mixing with a spoon until you get a nice glossy frosting.
Spread it generously with a brush on each “slipper” and let it dry well before enjoying them.
Legend has it that the origin of 'u pani c'a meusa dates back to the Middle Ages, when Jews living in Palermo worked as butchers. Since their religious beliefs did not allow them to generate a profit from slaughtering animals, instead of money they received offal as a reward. These included the spleen, lung and trachea, which they began to season in lard and consume as filling for their sandwiches.
