- for the cookies
- 175 grams Pastry flour
- 3 drops Bitter almond (extract)
- 1 pinch Salt
- 75 grams Creme fraiche cheese
- 125 grams softened Butter
Combine the flour, bitter almond extract, salt, creme fraiche and butter in a large bowl and knead to form a smooth dough. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out on a floured surface to about 2-3 mm (approximately 1/10 inch) thick. Cut the dough into cookies using a scalloped cookie cutter about 4 cm (approximately 1 1/2 inch) in diameter and place on a baking sheet lined with parchment paper.
For the topping: Finely chop the cashews and mix with the vanilla sugar. Whisk the egg yolk with the milk. Brish the cookies with the egg yolk mixture and sprinkle with the chopped cashew mixture. Bake in an oven preheated to 180°C/160°C convection/gas mark 3 (approximately 350°F/325°F convection) for about 12 minutes, until golden brown.