Christmas bow biscuits

Start by slitting the vanilla pod lengthwise and scraping out the vanilla seeds. Sprinkle a little sugar on the vanilla seeds, and mix it on the cutting board. "This helps the seeds distribute more evenly in the dough afterwards," Clara explains.

Put the vanilla in a mixing bowl along with the cinnamon, butter, and sugar, and whisk with a hand mixer for about 2 minutes until the mixture is light and airy.

Add the egg, and whisk for another minute.

Now add the plain flour and almond flour, and gently fold the mixture with a spoon or spatula to achieve a smooth and homogeneous dough.

Preheat the oven to 165°C on the fan function.

Fill the dough into a piping bag with a small star nozzle.

Next, pipe the bows onto a baking tray lined with parchment paper. You may draw circles on the parchment paper beforehand as a guide to ensure the bows are of uniform size. If you do so, remember to draw on the reverse side of the parchment paper to prevent the pencil marks from transferring onto the biscuits.

Bake the bow biscuits in the oven for 8-10 minutes until they are lightly golden. Then, let them cool completely on a cooling rack before enjoying them.