Jewish Cakes - Jødekager

Mix all ingredients together well. The dough si rolled out to the thickness of a straw and cut with a wineglass into small cakes, which are then laid on the baking-plate. Lay them quite close together as they will not spread. Brush each biscuit with whisked egg and sprinkle with sugar, crushed vanilla and chopped almonds. Bake in a hot oven until light brown.