Quickly knead the egg yolks, flour, butter, sugar and wine into a smooth dough and let it rest for about 1/2 hour. Roll out the dough to the thickness of the back of a knife and divide into square squares. Place a heaping coffee spoonful of compote fruit or jam on one half of each square. Now fold the squares together and press the edges well (with a small fork). Brush with beaten egg, sprinkle with hail sugar and almond slivers. Preheat the oven to 200 °C and bake the cookies for about 10 minutes until golden brown.
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