1 Mix together flour, almonds, sugar, vanilla sugar, salt and baking powder in a bowl.
2 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.
3 Add cranberries and milk to flour mixture and knead as quickly as possible (longer kneading results in tough dough). Refrigerate for 30 minutes.
4 Dust work surface with flour and roll out the dough to about 1.5 cm (approximately 1/2 inch) thick.
5 Dip a tart ring or biscuit cutter (5 cm or approximately 2 inches in diameter) in flour and cut out rounds from dough.
6 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.
7 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.)
8 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.