Apron "On peut tout faire..." ("We can do everything with an Opinel !")
Put the flour, icing sugar, ground almond, butter, vanilla sugar, egg, and the pinch of salt in a bowl. Grate some cinnamon and orange peel into it to add some flavour to your dough.
Then, with your hands, knead the dough for a few minutes. Once kneaded, roll out the dough so that every ingredient is well mixed.
Then gather the dough into a ball, and wrap the ball with cling film.
Place the dough in the fridge.
Clarify an egg by separating the yolk and white.
Put icing sugar in a bowl and add the egg white and a little lemon juice. Whisk the mixture until it forms a white ribbon. You can add any food colouring you like to change the colour of the icing.
Put the icing in the fridge to set.
Preheat your oven to 200°C.
Take your dough out of the fridge, sprinkle flour on your work surface and roll the dough out with a rolling pin. Use cookie cutters to make shortbread in the shape of hearts, stars, Christmas trees, moons, etc. Place them on a baking tray and bake for 10 minutes at 200°c.
Once they are baked, let them cool down.
Do not ice hot shortbread!
To make a piping bag for icing your shortbread, take a sheet of baking paper, fold it in half diagonally, and cut along the fold with some scissors. Lay it out with the right angle facing downwards and fold the paper over itself to form the cone. Fold the top of the sheet over several times to keep the cone rolled up.
Pour the icing inside the cone and then decorate your shortbread however you like!
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