Spanish bread

Ingredients for 1 servings:

• 125 g flour
• 125 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg yolk
• 1 tbsp white wine, dry
• 1 tbsp cream
• 1 egg white
• 90 g powdered sugar
• 1 tsp lemon juice
• 40 g almond(s), chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Meringue cookies

Make a shortcrust pastry from flour, butter (cut into pieces), vanilla sugar, salt, egg yolks, white wine, and cream and chill for 30 minutes. Beat the egg whites until semi-stiff, then add the powdered sugar and beat for about 5 minutes until stiff peaks form. Add the lemon juice and continue beating until the egg whites are glossy and form soft peaks. Carefully fold in the almonds. Roll out the shortcrust pastry to about 3 mm thick, spread the egg white mixture on top, and use a pastry wheel to cut out 3 cm x 5 cm pieces. Place on a baking tray lined with baking paper, 1 cm apart. Bake in a preheated oven at 180°C (fan oven) for 17 minutes. Allow to cool thoroughly.