Cream the butter together with both types of sugar.
Add the milk and flour alternately, followed by the remaining ingredients except the beaten egg yolk (for the eggwash) and the almonds.
Work the dough with your hands to obtain a soft smooth texture.
Form the dough into thin strips about 40 cm long;
Fold each strip in half and twist to form a coil; seal the ends by moistening them with a drop of water and pressing together to form a ring
Place the cookies on a buttered baking sheet; brush with the beaten egg; sprinkle with almonds (we ommited the almonds).
Bake in a previously pre-heated oven at 180° C for about 21 minutes.
Remove from the oven and let cool.