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Shortbread and Diamonds with Leftover Egg Yolks

Recipe by Ludo's Workshops

Small shortbread cookies with a sandy texture and sparkling crown, ideal for using up extra egg yolks. Easy to make without a mixer, they keep for up to 10 days and pair perfectly with tea or coffee.

EasyFrenchServes 4

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Source Video
2h 24m
Prep
18m
Cook
19m
Cleanup
3h 1m
Total

Cost Breakdown

Total cost:$2.50
Per serving:$0.63

Critical Success Points

  • 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

Safety Warnings

  • Handle the hot oven with kitchen gloves.
  • Raw egg yolk may contain bacteria; ensure it is well incorporated and cooked.
  • Use a sharp knife to avoid slips.

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