Spanish Bread

Knead flour, cold butter, vanilla sugar, salt, egg yolk and white wine quickly on the work surface into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C (fan) and line a baking sheet with parchment paper.

Beat the egg whites until stiff, then gradually add the powdered sugar while continuing to beat until the mixture is glossy and forms soft peaks.

Gently fold in the chopped almonds.

Lightly flour the work surface, knead the dough briefly, and roll it out to a roughly 3 mm thin rectangular sheet (about 24 × 30 cm).

Spread the almond-egg-white mixture evenly over the dough sheet.

Use a pastry wheel to cut rectangles and place them on the baking sheet about 1 cm apart.

Bake the cookies for about 12 minutes, until they are lightly golden.

Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack to cool completely.