Almond and Honey Palas (French Shortbread Cookies)

Ingredients

• 200 g Unsalted butter (softened at room temperature)
• 100 g Powdered (icing) sugar
• 30 g Neutral oil (vegetable oil) (≈2 tbsp)
• 1 Large egg (room temperature)
• 1 Vanilla bean (seeds scraped from the pod)
• 80 g Slivered almonds (for dough) (roughly chopped)
• 250 g All‑purpose flour (sifted)
• 30 g Cornstarch (≈2 tbsp)
• 5 g Baking powder (≈1 tsp)
• 1.5 g Salt (≈¼ tsp)
• 1 Extra large egg (for wash) (beaten)
• 30 g Slivered almonds (for topping) (sprinkled generously)
• 30 ml Honey (≈2 tbsp, warm for easy brushing)

Instructions

1. Cream butter and wet ingredients

   In a large mixing bowl, combine the softened butter, powdered sugar, oil, the egg, vanilla bean seeds, and the chopped slivered almonds. Beat with the hand mixer until the mixture is smooth, creamy, and homogenous.

   Time: PT5M

2. Incorporate dry ingredients (first half)

   Add half of the sifted flour, the cornstarch, baking powder, and salt to the bowl. Using a spatula, fold the dry ingredients into the wet mixture until just combined.

   Time: PT3M

3. Finish the dough and form a ball

   Add the remaining flour and continue to mix until the dough comes together and pulls away from the sides of the bowl. Turn the dough onto a clean surface and knead briefly with your hands to form a smooth, homogeneous ball.

   Time: PT4M

4. Chill the dough

   Flatten the dough slightly, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 2 hours (or up to 24 hours) to firm up.

   Time: PT2H

5. Roll and cut the biscuits

   On a sheet of parchment paper lightly dusted with flour, roll the chilled dough to a uniform thickness of 5–6 mm. Using a 7.5 cm round cutter, cut out circles. Gather the scraps, re‑roll, and cut more circles until all dough is used. Transfer the cut biscuits to a baking sheet.

   Time: PT10M

6. Egg wash and almond topping

   Beat the extra egg in a small bowl. Brush the tops of each biscuit lightly with the egg wash, then sprinkle the slivered almonds generously over the surface.

   Time: PT5M

7. Brief freeze

   Place the prepared biscuits in the freezer for about 15 minutes. This helps the topping adhere and reduces spreading during baking.

   Time: PT15M

8. Bake

   Preheat the oven to 175 °C (fan‑forced). Bake the biscuits for 15–17 minutes, or until the edges are lightly golden and the tops have set.

   Time: PT16M

   Temperature: 175°C

9. Honey glaze

   Immediately after removing the biscuits from the oven, brush the tops with warm honey, allowing it to soak into the surface.

   Time: PT2M

10. Cool and store

    Transfer the glazed biscuits to a cooling rack and let them cool completely. Store in an airtight container.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, softened coconut oil
• Instead of Powdered (icing) sugar: Granulated sugar (processed)
• Instead of Neutral oil (vegetable oil): Melted butter
• Instead of Large egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Slivered almonds (for dough): Sliced almonds, chopped
• Instead of All‑purpose flour: Gluten‑free flour blend (1:1)
• Instead of Cornstarch: Potato starch
• Instead of Baking powder: ¼ tsp baking soda + ½ tsp cream of tartar
• Instead of Salt: Sea salt
• Instead of Extra large egg (for wash): Milk or water (for a less shiny glaze)
• Instead of Slivered almonds (for topping): Toasted coconut flakes
• Instead of Honey: Maple syrup

Equipment Needed

• Mixing bowl
• Electric hand mixer or stand mixer
• Spatula (rubber or silicone)
• Plastic wrap (cling film)
• Rolling pin
• Parchment paper
• Round cookie cutter (7.5 cm)
• Baking sheet
• Pastry brush
• Oven
• Freezer (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Step 3 – Finish the dough and form a ball (proper dough consistency).
• Step 4 – Chill the dough for at least 2 hours (firmness).
• Step 5 – Roll to uniform 5‑6 mm thickness and cut circles (even baking).
• Step 8 – Bake at 175 °C for the correct time (doneness).

Chef Tips from the Video

• Use room‑temperature butter for a smooth creaming process.
• Sift the flour and cornstarch together to ensure even distribution.
• For an extra glossy finish, brush the biscuits with a thin layer of melted butter before the honey glaze.
• If you prefer a nuttier flavor, toast the slivered almonds lightly before sprinkling.

Troubleshooting

Storage

Refrigerator: Up to 10 days in an airtight container.

Freezer: Up to 2 months; freeze baked biscuits on a tray, then transfer to a freezer bag.

Room temperature: Up to 3 days if kept in a sealed container away from humidity.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated.
• After topping, biscuits can be frozen on the tray and baked directly from the freezer (add 2‑3 minutes to bake time).
• Honey glaze can be brushed on once the biscuits have cooled to room temperature to avoid sogginess.