Butter biscuits with flowers

Whisk the butter and sugar together until creamy.

Add salt, vanilla, and the egg yolk and whisk again. Add the flour and stir until well combined.

Roll the dough and wrap it with cling film. Place it in the refrigerator for 1-2 hours until it hardens.

Preheat the oven to 180°C. Cut the roll into 5 mm thick slices and place them on a parchment-lined baking sheet.

Garnish each biscuit with three sliced almonds and edible flowers to taste. Press the top gently to stick the flowers to the dough and cook for 10-15 minutes.