Preparation time: 100 minutes
Recipe for: -
For the biscuits:
375g flour • 300g butter • 150g icing sugar • 3 egg yolks • 1 pinch of salt • 1 vanilla pod
For the icing:
250g mascarpone cheese • Vanilla • 30g icing sugar
Create a mountain using the flour on the chopping board, putting in the centre the butter cut into pieces and slightly softened. Add in the icing sugar, a pinch of salt and the inside of the vanilla pod. Work them all together using your finger tips and carefully add the yolks to the butter mix.
Slowly add in the flour and work the mixture with the palm of your hand, rolling it into a ball shape. Cover in cling film and leave in the fridge for at least 1 hour.
Divide the mixture in half and roll it out with a rolling pin. Cut into round biscuit shapes, lay out on the baking tray and bake in the oven at 180° for around 10 minutes.
Take them out the oven and let them cool on a rack.
Mix the mascarpone cheese with the sugar and the vanilla seeds until smooth. Decant into an icing gun and cool in fridge.
Pipe a rosette in the centre of each biscuit and then garnish with a raspberry before serving.