Step 1

Place egg yolks and sugar in the bowl of a stand mixer and whisk them until whitish. Add the softened butter and beat until homogeneous. Using a flour sifter, sift flour, salt, and baking powder, add to the butter mixture, and mix to get the dough (do not overmix!). Wrap the dough in a plastic film and refrigerate for three to four hours.

Step 2

Preheat oven to 300 F/150 C. Line a baking sheet with parchment paper and arrange pastry rings on. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 2/3 inches/1.5 cm. Using a cookie cutter of about 2 inches/5 cm in diameter, cut the dough into small disks, and place them in the un-buttered pastry rings the cavities of a muffin pan.

Step 3

Bake for 20 to 25 minutes. Remove the biscuits from the oven and let them cool a bit in the rings or the muffin tin. Then carefully remove biscuits from the rings by pushing them from the bottom. In the case of the muffin mold, turn it out and gently remove the biscuits. Use the tip of a knife to facilitate the removal of palets if needed.