10 g vanilla sugar
600 g plain flour (type 405)
400 g butter
200 g icing sugar
4 egg yolks (medium)
PLUS:
Almonds/pistachios
flour for the work surface

Preparation time
30 min.
Ready in
1:40 h

Combine all ingredients in mixing bowl and mix for 40 seconds/speed setting 5. Roll the dough into a ball, wrap in cling film and chill in the refrigerator for 1 hour.
Pre-heat the oven to 180 °C. Roll the pastry out on a floured work surface so that it is 3–4 mm thick and cut out biscuits of any shape. In batches, arrange the biscuits on a baking sheet lined with greaseproof paper and bake for 10 minutes until golden. Remove and allow to cool on a cake rack.

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