|Saturated Fat Acids||2.7 g|
|Sugar added||4 g|
|Bread exchange unit||1.5|
Mix together flour, almonds, sugar, vanilla sugar, salt and baking powder in a bowl.
Cut softened butter into pieces, add to flour mixture and quickly rub everything with your hands to combine or process with the dough hook of a hand mixer.
Add cranberries and milk to flour mixture and knead as quickly as possible (longer kneading results in tough dough). Refrigerate for 30 minutes.
Dust work surface with flour and roll out the dough to about 1.5 cm (approximately 1/2 inch) thick.
Dip a tart ring or biscuit cutter (5 cm or approximately 2 inches in diameter) in flour and cut out rounds from dough.
Gather together scraps, roll out again and cut out more rounds (for a total of at least 12). Line a baking sheet with parchment paper and put rounds on sheet.
Separate the egg. Whisk the egg yolk with 1 tablespoon water in a small bowl, brush egg wash over dough rounds and refrigerate again for 30 minutes. (Reserve egg whites for another use.)
Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-17 minutes. Let cool on a wire rack before serving.