Shortbread
1.
Take out 1/4 vanilla seeds and set aside. The butter is softened and beaten smoothly. Add powdered sugar
2.
Beat smoothly, add an egg yolk, vanilla seeds, rum, beat smoothly
3.
Sift in the flour. Almond flour is too thick but can be sieved. Mix well, wrap it in plastic wrap and make it into a cylindrical shape. Use the plastic wrap inner tube to shape and freeze for more than 1 hour.
4.
Cut into slices about 8mm, put in a baking tray, and brush the surface with egg yolk
5.
Use a fork to draw lines, 170 degrees, middle layer, 30 minutes