- Sift together flour, sugar, powdered sugar on a large surface and make a well in it
- Whisk together egg yolks and vanilla
- Add egg yolk mixture and butter to the well
- Mix with fingers, pinching the butter into the mixture until the flour is incorporated
- Fraisage the dough a couple of times to schmear the butter into long flat pieces
- Divide dough into two equal pieces and form into two disks a little less than 8" in diameter
- Wrap in plastic wrap and refrigerate dough for at least 1 hour
- Preheat oven to 360°F
- Butter two 8" cake pans, line bottoms with parchment and butter parchment
- Roll out each piece of dough to 8" diameter and place in prepared pans, pressing dough to completely fill pans
- Whisk together egg and 1t water to make egg glaze and double glaze the dough, waiting a few minutes between the first and second layers of glaze
- Crosshatch top of dough with a knife or fork
- Bake at 360°F for 30 to 40 minutes or until golden brown
- Remove and allow to cool for a few minutes then loosen sides from cake pans with a knife
- When thoroughly cooled remove from pans and cut into wedges, sprinkle with powdered sugar and serve
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