Cream butter, fold in egg yolks, sugar, water and almond kernels, finally knead in flour.
Chill the dough for one hour. Roll out the dough to a thickness of 8 mm and cut out small rhombuses, brush with egg yolk, sprinkle with chopped almonds or hail sugar.
Bake at 190 °C for about 10-12 minutes until golden brown.
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