Chill the dough
Chill your dough for at least twenty minutes so that it firms up. This step is essential: it makes the cookies easy to release and the pattern easy to imprint. A flawless result, guaranteed.
Homemade Petits-Beurre
As delicious as they are beautiful — and crisp lettering straight out of the oven.
- Prep
- 10 min
- Baking
- 10–12 min
- Oven
- 200 °C
You will need
A Pretty Biscuits stamping cutter — the outline and the stamp
Two pieces: the stamp is pressed separately, as deep as you like. No thickness guides to buy.
See the cutters- A rolling pin
- A silicone mat or baking paper
- Cling film
Ingredients
0/7 gathered
20 cookies
Quantities go up one batch of 20 cookies at a time — that is what keeps the eggs whole.
Why this dough?
Three choices, one goal: a crisp imprint and even biscuits.
Butter, in measure
80 g, no more: the dough doesn't spread and the edges stay sharp.
Ground almonds
Flavour, and a dough that holds its shape under the stamp.
Chilling the dough
Twenty minutes, and the pattern stops melting in the oven.
How to make them
6 steps. Start step-by-step mode to keep your hands free.
Timers
Chilling
20:00Baking
11:00Our tips
My two secrets for a perfect result.
Flour, flour, and flour again…
For a perfect imprint and clean cuts, flour the cutter and the stamp before every use. Lightly flour the surface of the dough too: it helps the dough release, and keeps the lettering and patterns sharp.
Never in the dishwasher
Wash your cutter by hand in warm soapy water. The bio-based material we use is safe for you and kind to the environment, but it is sensitive to heat.
Remember to clean it before the first use.
Our cutters are not toys. Always use them with an adult present.
Made with a Pretty Biscuits cutter
For Christmas, a birthday, or just to say thank you — a bag, a ribbon, and your biscuits become the gift.
- Made in France
- Bio-based and biodegradable
- BPA free
- Phthalate free
Common questions
Do I need thickness guides for the dough?
No. One-piece cutters, where the pattern is fixed inside the outline, need an exact thickness: too thick and the pattern doesn't reach the dough, too thin and it cuts through. Ours come in two pieces — the outline cuts, then the stamp is pressed separately, as deep as you choose. A rolling pin is all you need.
How thick should the dough be?
About five millimetres. Thick enough for a proper snap, thin enough to bake through in twelve minutes.
Can I freeze the dough?
We don't recommend it: thawed dough takes the stamp less cleanly, and the imprint loses its crispness. The recipe is made in one go — thirty minutes of prep, a rest in the fridge, and it's baked.
How do I store the biscuits?
In an airtight tin, once fully cooled — never while warm, the condensation would soften them. A sheet of kitchen paper at the bottom absorbs moisture. As for how long, honestly: in our house they never last long enough to find out.
How do I clean the cutter?
By hand, in warm soapy water — never in the dishwasher, the bio-based material is sensitive to heat. A soft brush for the stamp's lettering, and dry well before putting away.
Is there a gluten-free version?
Yes, on this page: the toggle at the top switches the ingredients. Rice flour, chestnut flour and cornstarch replace the wheat; nothing else changes, the imprint included.
How many biscuits per batch?
Twenty, with one whole egg — which is why quantities move in whole batches. Up to five batches at once, for a birthday or a whole class.