Small Sandy Belgian

1. 1

   In a small bowl, whisk the egg.

2. 2

   In another bowl, pour half of the egg, add the sugar, and whisk until the mixture whitens.

3. 3

   Add the vanilla extract and butter cut into small pieces. Mix.

4. 4

   Add flour, and gently knead the dough with your fingertips, on a floured surface to obtain a homogeneous sandy dough.

5. 5

   Form 2 circles with a diameter of 3 to 4 cm.

6. 6

   Brush the edges with egg yolk, and roll in the granulated sugar.

7. 7

   Cover with a plastic wrap, and refrigerate for two hours.

8. 8

   Preheat the oven to 180 degrees Celsius.

9. 9

   Remove the dough from the refrigerator, and cut out biscuits 1 centimeter thick.

10. 10

    Place the biscuits on a baking sheet lined parchment paper.

11. 11

    In a bowl, mix the marzipan with the egg white to make it lighter, and put it in a pastry bag.

12. 12

    Pipe a touch of marzipan in the middle of each shortbread (to get its Dandoy characteristic).

13. 13

    Bake for 15 minutes until lightly browned.

14. 14

    Cool on a rack.

* Per serving · 4 servings · Values may vary.

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