Karamelli

Place all ingredients in a bowl or on a work surface. Mix with your hands and quickly work into a shortcrust pastry. Shape dough into 2 to 3 cm thick sticks and let rest covered in the refrigerator for about 2 hours. Mix yolk with water and turn the dough rolls in it completely or coat with a brush. Roll in coarsely chopped almonds or nuts and press down well. Using a serrated knife, cut dough rolls into 3 mm thick slices. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 8 to 10 minutes until light brown on sight.

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