Small Sandy Belgian

Directions

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.