Almendras cookies

Ingredients for 4 servings:

• 125 g butter, cold
• 180 g flour
• 1 tbsp cream
• 2 egg yolks
• 2 packets of vanilla sugar
• 1 pinch of salt
• 2 egg whites
• 100 g powdered sugar
• 50 g almond(s), chopped
• some flour, for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Christmas cookies from Spain

Cut the butter into small pieces. Quickly combine with the flour, cream, egg yolks, vanilla sugar, and a pinch of salt to form a dough and chill for one hour. Beat the egg whites until stiff peaks form, gradually adding the powdered sugar and continuing to beat until the mixture is glossy. Fold in the almonds. Roll out the dough thinly on a well-floured surface, adding a little more flour if necessary. Spread the egg white cream on top and divide the dough into 40 rectangles. Carefully lift the pieces with a flat knife onto a baking sheet lined with baking paper and bake in the oven at 180 degrees Celsius (convection oven) for about 15 minutes. Allow to cool.