Small, dry biscuits that taste great with fruit soups and other spoon desserts. The sugar you choose to decorate the biscuits with will determine their appearance.
Beat the eggs and sugar until fluffy. Combine both flours with the vanilla sugar and baking powder and stir into the egg mixture. Knead the dough on a work surface until smooth. Roll the dough into finger-sized lengths on a parchment-lined baking tray. Sprinkle with granulated sugar, dark brown muscovado sugar or nib sugar. Bake in the centre of the oven at 175 °C for about 12 minutes until dry and brittle. Cut into pieces.
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