Vanilla Shortbread with Egg

Ingredients

• 200 g wheat flour Type 1050
• 100 g coconut blossom sugar
• 1 vanilla pod
• 100 g Ground Almonds
• 1 pinch salt
• 150 g butter
• 1 egg

Instructions

1. 1.

   Slice the vanilla pod lengthwise and scrape out the seeds. Set aside 1 tsp of vanilla seeds. In a bowl, mix flour with 70 g coconut blossom sugar, vanilla seeds, almonds, and 1 pinch of salt.

2. 2.

   Add butter in pieces and mix in. Add the egg and quickly knead into a smooth dough. Cover and refrigerate for about 1 hour.

3. 3.

   Shape the dough into a roll (3 cm diameter) and cut into 1 cm wide pieces. Form each piece into crescents and arrange on two parchment-lined baking trays.

4. 4.

   Bake sequentially in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 10–12 minutes until golden yellow.

5. 5.

   Meanwhile, mix the remaining vanilla seeds with the remaining coconut blossom sugar. While still warm, toss the shortbread in this mixture and let cool on a rack.