Shortcrust Pastry Biscuits with Almonds and Hazelnuts

Method

1. Cut cold butter from the fridge into small pieces and place them into the stand mixer bowl.
2. Add sugar, flour, and potato starch to the bowl.
3. Separate the egg yolk from the white. Add the yolk to the mixture and set aside the egg white.
4. Add maple syrup (or honey), a pinch of salt, baking powder, and the seeds from half a vanilla bean.
5. Mix at medium speed until the dough begins to pull away from the sides. Do not overwork.
6. Transfer the dough onto a sheet of plastic wrap, compact it without handling too much, and refrigerate for about 1 hour.
7. Meanwhile, grind almonds (and hazelnuts if using) into coarse crumbs using a mixer or food processor.
8. After resting, roll out the dough on a lightly floured surface to about 3-4 mm thickness.
9. Cut out shapes using cookie cutters.
10. Brush each cookie lightly with the reserved egg white.
11. Dip the brushed side into the almond (and hazelnut) crumble, or optionally into sugar.
12. Place the cookies on a baking sheet lined with parchment paper.
13. Optionally, dust the almond-topped cookies with icing sugar before baking.
14. Preheat oven to 180°C (static). Once the cookies are in, lower the temperature to 150°C and bake for 15–17 minutes, until lightly golden.
15. Let the cookies cool completely on a wire rack before storing in a jar. They keep well for 4–5 days.