125 g butter, room temperature
60 g Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
2 pinches of salt
1 egg white
150 g plain flour

Filling
20 g butter
1 tbsp Dansukker Glucose Syrup
1 1/2 tbsp Dansukker Brown Sugar
30 g chopped almonds

Set the oven temperature to 190 °C.

Whisk together the butter, icing sugar, vanilla sugar and salt. Add egg white and flour and whisk to a smooth dough.

Divide the dough into two pieces and roll each piece out into rolls about 2 cm thick. Press the rolls out thinly on baking parchment and make a depression in the middle along its length for the filling. Refrigerate while you make the filling.

Melt all the ingredients for the filling on low heat in a saucepan. Pour the mixture onto a silicone mat or oiled baking parchment. Allow to cool.

Roll the filling into two sausages and place along the depression.

Bake the cookies for 8–10 minutes. Remove from the oven and immediately cut into slices. Allow to cool.