4 tablespoons butter, softened
1/2 cup white sugar
2 eggs
3 tablespoons white wine
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 cups wholemeal flour
1 teaspoon salt
2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, sugar, eggs and salt. Beat in the flour, and stir just until combined.
Divide dough into four pieces, and roll each piece into a ball. Roll one ball into a rectangle and hem the ends of the strips in flour. Spread on a baking sheet, and arrange in a circle on the prepared baking sheet. Brush with water, and sprinkle nutmeg evenly over the dough. Wrap the ends of the strips in waxed paper, and place them in a lightly greased 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven. Let cool, then divide and arrange in a roasting pan. Cool completely, about 3 hours.
Meanwhile, in a small saucepan, stirred together milk, vanilla, nutmeg and almonds. When cool enough to handle, mix together flour salt and water. Stir together 1/4 cup of flour mixture with cream and 1 tablespoon with the milk/vanilla mixture. Fold in the dough until no streaks remain. Stir in the nuts and remaining flour mixture. Fold in the parchment paper until no streaks remain. Spoon dough into two 9x13 inch baking pans.
Bake for 12 to 15 minutes in the preheated oven, until set in center. Cool completely, then cut the remaining loafs into bite-sized squares. Wrap slightly sticky and store in the freezer.
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