Spanish Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g flour
- 90 g butter
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg yolk
- 1 tablespoon white wine
- 1 egg white
- 90 g powdered suar
- 40 g almond (s), chopped
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour into a mixing bowl and make a well in the middle. Put the butter in small flakes, vanilla sugar, salt, egg yolk and white wine in the well. Mix everything with the dough hook of the hand mixer and knead into a smooth dough with your hands. Cover and chill the dough for 30 minutes.
- Beat the egg white with the whisk of the hand mixer until stiff. Gradually add the powdered sugar and continue beating until the egg white mass is glossy and soft peaks form. Carefully lift the almonds under the stiff snow (do not stir!).
- Preheat the oven to 180 ° C.
- Cover the baking sheet with parchment paper.
- Lightly dust the work surface with flour. Knead the dough again and roll out 3 mm thin to form a rectangular plate. Spread evenly with the almond protein mixture. Using the pastry wheel, rub out rectangles about 5 cm and place them on the tray at a distance of 1 cm. Bake in the oven for 10-15 minutes. Place on a wire rack to cool down
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