- Makes approximately 60 biscuits
- 200 g flour, sifted
- 50 g icing sugar, sifted
- 40 g ground almonds
- 160 g chilled butter, cut into small pieces
- Yolks of 2 organic eggs
- 1 vanilla pod
- Pinch of salt
Mix the flour, sugar, ground almonds, butter, salt and vanilla seeds in a food processor for no more than 1 minute.
Add the egg yolks and mix again for 30 seconds.
Place the dough on a floured work top and shape into 4 small balls, taking care not to overwork the dough.
Wrap in cling film and allow to rest in the fridge for 30 minutes.
Roll each ball into a sausage shape and return to the fridge to rest for 2 hours.
Remove the dough from the fridge and leave at room temperature for 15 minutes before cutting it into rounds approximately 1 cm thick, rounds using a serrated knife.
Place the biscuits on a baking tray and bake in the oven for at least 20 minutes.
Allow to cool.
These biscuits can be stored in a sealed container for up to 3 weeks.