Vanilla Corners

Split the vanilla pod lengthwise and scrape out the seeds with a knife.

Put the flour, sugar, vanilla seeds and salt on the work surface and make a well in the center.

Place the egg in the well and scatter the butter in small pieces around the edge.

Quickly knead everything into a smooth shortcrust dough.

Divide the dough into three equal portions and form each into a roll about 25 cm long.

Using a ruler or bench scraper, shape the rolls into triangular bars.

Wrap the triangular dough logs in cling film and chill for about 45 minutes.

Preheat the oven to 175 °C (top/bottom heat) and line one or two baking sheets with parchment paper.

Whisk the egg white and mix the vanilla sugar with the pearl sugar on a plate.

Brush the chilled triangular logs with the egg white, then roll them all around in the pearl sugar mixture.

Cut about 25 slices from each roll and place them on the sheets with some space between.

Bake the vanilla corners for about 15 minutes until lightly golden.

Remove the cookies from the sheet and let them cool completely on a wire rack.