Start by mixing flour, baking powder, sugar, vanilla sugar, and cocoa powder in a bowl.

Cut the cold butter into small pieces and crumble it into the mixture.

Whisk the egg into the mixture so the dough comes together nicely and becomes soft and smooth.

Then let the dough rest in the refrigerator for 30 minutes.

Take it out of the refrigerator and divide the dough into six parts.

Roll each part into about a 30 cm long rod individually.

Place the rods on a baking sheet lined with parchment paper and flatten them slightly. They should be about 4 cm wide.

Brush with egg whites and sprinkle with pearl sugar and chopped almonds.

Bake them for about 10 minutes at 175 degrees Celsius (347 degrees Fahrenheit) conventional oven. They should be soft in the middle when they are done baking.

When removed from the oven, they should be immediately cut into thin, diagonal slices, like a baguette.

Then let them cool on a wire rack.