|Almond paste||2 Ounce (60 Gram)|
|Butter||3⁄4 Cup (12 tbs) (200 Gram)|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Flour||1 3⁄4 Cup (28 tbs) (250 Gram)|
|Egg yolk||1 , beaten|
|Sugar||1 Cup (16 tbs)|
Cut open vanilla bean and remove pith with tip of knife.
Cream together pith, almond paste, butter, and powdered sugar.
Add salt and flour and form into a dough.
Divide dough into 2 equal portions and shape each into an 11-inch (25-cm) long cylinder.
Wrap in plastic wrap and refrigerate until firm, about 1 1/2 hours.
Preheat the oven to 375°F. (190°C).
Brush cylinders with egg yolk and roll in sugar.
Slice each roll into about 35 rounds (each slice should be about 3/8 inch (3/4 cm) thick).
Place on ungreased baking sheets and bake for 10 to 12 minutes, or until lightly browned.