Grind the almonds into the consistency of coarse meal using a food processor.

Using a standing mixer, or an eggbeater, beat the egg whites until foamy. Continue to beat until stiff peaks form, adding the sugar bit by bit while still beating.

Stir in the vanilla sugar.

Divide the meringue mixture roughly in two.

Add one part of the meringue to the ground almonds and mix together.

Turn out onto the bench and form it into a square or rectangle.  Use a rolling pin or your hands to make it about 1/2cm thick.

Cover the dough with the rest of the egg mixture.

CAREFULLY cut the dough into rectangles (or squares!) and place them on a cookie tray lined with baking paper.

Bake at 180°C (350°F) for 15-18 minutes.