Spanish bread

Ingredients for 1 servings:

• 125 g flour
• 90 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg yolk
• 1 tbsp white wine
• 1 egg white
• 90 g powdered sugar
• 40 g almonds, chopped
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and airy almond pastries

Sift flour into a mixing bowl and make a well in the center. Add the butter (cut into small pieces), vanilla sugar, salt, egg yolk, and white wine to the well. Mix everything together using the dough hook of a hand mixer and knead by hand until a smooth dough forms. Cover and chill the dough for 30 minutes. Beat the egg whites with the beaters of a hand mixer until stiff peaks form. Gradually add the icing sugar and continue beating until the egg whites are glossy and form soft peaks. Carefully fold the almonds into the stiff peaks (do not stir!). Preheat the oven to 180°C. Line a baking tray with baking paper. Lightly dust the work surface with flour. Knead the dough again and roll out into a 3 mm thick rectangular sheet. Spread evenly with the almond-egg white mixture. Use a pastry wheel to cut out rectangles approximately 3×5 cm in size and place them on the tray 1 cm apart. Bake in the oven for 10-15 minutes. Place on a wire rack to cool