Nut Cookies

Toast the almonds in a dry skillet for two to three minutes until lightly browned.

Pulse the nuts in a food processor—just briefly, so the almond pieces vary in size for a nice, rustic texture in the cookies.

Sift the flour together with the vanilla sugar and cinnamon.

Blend the cubed butter with 50 grams of brown sugar and a pinch of salt in the food processor, then gradually add the flour mixture and chopped nuts in small batches, pulsing until combined after each addition.

If the dough crumbles while mixing, you can add two teaspoons of cold liquid (such as water or milk). Chill the finished dough in the refrigerator for an hour.

On a sheet of parchment paper, roll out the chilled dough evenly in all directions until quite thin, about 1.5 mm.

Transfer the parchment paper with the dough onto a baking sheet and pop it into the fridge for five to ten minutes.

Before placing the baking sheet into a preheated oven at 200 degrees (Celsius), brush the dough with egg white and sprinkle with the remaining brown sugar.