These are shortbread-style biscuits originating from Nantes in France. They differ from typical shortbreads in that they have ground almonds, salt and a wash of egg yolks. Simple but lovely nonetheless.

I baked these as a simple gift to give when visiting a friend, to accompany the tried and trusted bottle of something. I do like to give (and receive) something home made. That doesn’t mean I don’t appreciate a bottle of wine too!

To make them look a little more like an actual gift, rather than sticking them in a box, I wrapped six or seven at a time in a strip of baking parchment and tied with butcher’s string. I added a lavender stalk (very French!) as a decoration.


  • Bowl
  • Cutter
  • Spatula
  • Baking sheets, lined
  • Rolling pin
  • Pastry brush


  • Plain flour – 135g
  • Ground almonds – 35g
  • Unsalted butter – 80g
  • Salt – large pinch
  • Caster sugar – 70g plus extra for dusting
  • Egg yolk


  1. Turn your oven on to 160C fan / 170C conventional
  2. Mix everything together apart from the egg yolk and bring together into a ball
  3. On a surface dusted with flour, roll out to about 3mm thickness
  4. Press out using your chosen cutter and place each biscuit on the lined baking tray, being careful to leave a gap between each biscuit, as they do spread a little
  5. Lightly beat the egg yolk, then brush the top of each biscuit with a little
  6. Sprinkle over a little caster sugar onto each biscuit over the top of the egg wash
  7. Bake for about 15 minutes

Galettes Nantaises

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