ADDITIONAL MATERIALS: #2 pastry tip, small bottles (about 50mL).
In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
Stir in the almond extract and a few drops of desired food coloring.
Line 3 rimmed baking sheets with parchment paper. Transfer the mixture to a pastry bag fitted with a small pastry tip, like #2. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. You can also do tiny dots.
Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
Once the lines have dried, use your fingers to break them up into short sprinkle-sized pieces.