White Chocolate Drops

Beat the softened butter with the sugar and a pinch of salt in a bowl until creamy and pale.

Whisk together the flour and baking powder. Split the vanilla pod lengthwise and scrape out the seeds. Add 100 g chopped white chocolate and the vanilla seeds to the butter mixture.

Add the egg and quickly knead together with the flour mixture to form a dough.

Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for about 60 minutes.

Preheat the oven: fan 160 °C (conventional 180 °C). Line a baking sheet with parchment paper.

Scoop off hazelnut-sized pieces of dough, roll into balls with slightly moistened hands, and place on the sheet about 3 cm apart.

Bake the drops for about 10 minutes, then transfer to a wire rack to cool.

Gently melt the remaining white chocolate in a bain-marie.

Decorate the cooled drops with the melted chocolate and allow the chocolate to set.