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

Ingredient Substitutions

• Instead of Butter: Unsalted margarine, Vegetable oil (changes texture)
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Egg yolk: 1 tablespoon of applesauce (binder)
• Instead of Vanilla bean (half): Vanilla extract (½ teaspoon)
• Instead of Flour (type 45): All-purpose flour, Whole wheat flour (different texture)
• Instead of Granulated sugar: Cane sugar, Brown sugar

Equipment Needed

• Mixing bowl
• Silicone spatula
• Sieve
• Cling film
• Rolling pin
• Chef's knife
• Baking sheet
• Parchment paper

Critical Steps — Do Not Skip

• Mix butter, powdered sugar and vanilla until creamy texture
• Incorporate tempered egg yolk
• Form the cylinder and refrigerate for 2 hours
• Fully coat with granulated sugar
• Bake at 180°C for 15 minutes

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Scrape the vanilla bean seeds directly into the bowl for optimal aroma.
• For a citrus twist, add the zest of a lemon or orange to the dough.

Troubleshooting

Storage

Refrigerator: Up to 10 days in an airtight container

Freezer: Up to 1 month, well wrapped individually

Room temperature: Maximum 3 days at room temperature, protected from moisture

Make-Ahead Tips

• Prepare the dough and refrigerate up to 2 days in advance.
• After coating with sugar, the cookies can be frozen before baking and baked directly from the freezer (add 2‑3 minutes baking time).