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1
Sift the two types of flour together.
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2
Place the flour in a large pan and toast it on very low heat, stirring occasionally with a wooden spoon. When the flour is very hot, begin stirring continuously, being careful to not overheat the flour or it will become pungent.
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3
Toast the flour until golden and fragrant. Remove it from the heat, place it in a glass bowl and allow it to cool, uncovered.
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4
Once the flour has cooled, add the powdered sugar, combining it well. Then refrigerate the mixture covered with plastic wrap.
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5
Cut the butter into small pieces and refrigerate it as well.
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6
Once the flour and sugar mixture has cooled, add the butter by mashing it into the flour mixture with a fork at first, then using the tips of your fingers until the mixture is similar to oatmeal in consistency.
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7
Add the egg and knead quickly, shaping the dough into a disk without overworking it, then cover it in plastic wrap and refrigerate it for at least a few hours, overnight is recommended.
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8
Remove the dough from the refrigerator and let it rest at room temperature for approximately 10 minutes, then place it on a floured work surface and roll it out to a thickness of 1/2 centimeter.
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9
Cut out the cookies and place them on a cookie sheet lined with wax paper.
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10
Refrigerate the cookies for approximately 30 minutes.
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11
Preheat the oven to 180C.
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12
Bake the cookies for approximately 10 minutes, until they are lightly golden around the edges.
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13
Remove the cookies from the oven, let them rest on the cookie sheet for 2 minutes, then place them on a wire rack to cool completely.
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14
The cookies can then be stored in a metal canister.
