Shortbread and Diamonds with Leftover Egg Yolks

Ingredients

• 95 g Butter (at room temperature, softened)
• 45 g Powdered sugar (finely sifted)
• 1 Egg yolk (leftover egg yolk from another recipe)
• 0.5 Vanilla bean (half) (seeds only)
• 135 g Flour (type 45) (sift before use)
• 125 g Granulated sugar (for coating the cookies)

Instructions

1. Mix butter, powdered sugar and vanilla

   In the mixing bowl, place the softened butter, add the powdered sugar and the seeds from the half vanilla bean. Mix using a silicone spatula until a creamy and homogeneous texture is achieved.

   Time: PT5M

2. Incorporate the egg yolk

   Add the previously tempered egg yolk (let it sit a few minutes at room temperature) to the previous mixture and continue mixing until fully incorporated.

   Time: PT2M

3. Add the flour

   Sift the flour directly onto the mixture and incorporate using the spatula until a slightly sticky but workable dough is obtained.

   Time: PT2M

4. Form the dough cylinder

   On the work surface, shape the dough into a cylinder about 4 cm in diameter. Wrap it in cling film and roll it gently to refine the shape.

   Time: PT5M

5. Chill

   Place the wrapped cylinder in the refrigerator for 2 hours to firm up.

   Time: PT2H

6. Coat with granulated sugar

   On the work surface, spread the granulated sugar in an even layer. Remove the very cold cylinder from the refrigerator and roll it several times in the sugar until fully coated.

   Time: PT5M

7. Slice the cookies

   Using a sharp knife, cut the cylinder into slices about 1 cm thick.

   Time: PT3M

8. Baking

   Place the cookies on a baking sheet lined with parchment paper and bake at 180°C for about 15 minutes, until the edges are golden.

   Time: PT15M

   Temperature: 180°C

9. Cool

   Remove the sheet from the oven and let the shortbreads cool on a rack before transferring them to an airtight container.

   Time: PT5M

Nutrition Facts

Calories

95

Protein

2 g

Carbohydrates

13 g

Fat

4 g

Fiber

0.5 g