What does roll out mean

Preparation of the cookies
  1. In a large bowl, mix together the flour, baking powder, salt and cinnamon. Set aside.
  2. In another bowl, cream together the butter, light brown sugar, and vanilla sugar until light and fluffy.
  3. Add the flour mixture to the butter mixture together with half of the egg, then mix until you have a smooth dough.
  4. Cover the bowl with food wrap and leave in the fridge to chill for about an hour or longer.
  5. Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit).
  6. Butter and flour a square tart pan or line a brownie baking pan (25 cm x 25 cm or 10 inches x 10 inches) with parchment paper. Personally, I prefer a French tart pan with removable bottom, that way, once you unmold the cookies, some of them have a nice ruffled edge.
  7. Press the dough into the baking pan and try to get an even layer as possible. This is best done using a flat-bottomed measuring cup. It makes it easy to get an even thickness and to get into the baking pan's corners.
  8. Brush the dough with the remaining egg. Sprinkle over half of the pearl sugar, then the flaked almonds, and finish with the rest of the pearl sugar. Using your hands, very gently press the almonds into the dough.
  9. Bake for about 20 minutes until puffed and the almonds are golden.
  10. Remove from the oven, allow to cool for a few minutes on a cooling rack and then carefully cut into bars using a sharp serrated knife while the dough is still warm. Then leave the cookies in the pan while they are still warm or they will fall apart.
  11. Once the cookies have cooled completely, re-cut them along the same cutting lines as before and carefully lift them out of the baking pan, one by one (this is best done using a small offset spatula or a cake lifter.
Preparation of the biscuits
  1. In a large bowl, mix the flour, baking powder, salt and cinnamon. Put aside.
  2. In another bowl, stir the butter, light brown sugar and vanilla sugar until the mixture is frothy.
  3. Add the butter mixture along with half an egg to the flour mixture and mix until you have a smooth dough.
  4. Cover the bowl with cling film and then let it set in the refrigerator for about an hour or longer (this will make the dough easier to work with).
  5. To bake, preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit).
  6. Place the batter in a square baking pan or brownie baking pan lined with parchment paper (25 x 25 cm or 10 inch x 10 inches). Personally, I prefer a French tart pan with a removable bottom - if you take the finished cookies out of the mold, some of them have a nice wavy edge.
  7. Press the dough into the mold as evenly as possible, preferably with the flat bottom of a measuring cup.
  8. Brush the batter with the rest of the egg. First sprinkle half of the hail sugar, then the flaked almonds, then the rest of the hail sugar. With the palms of your hands, very carefully press the granulated sugar and almonds into the dough.
  9. Place in the preheated oven and bake for about 20 minutes or until the almonds are golden brown.
  10. Take out of the oven, let cool for a few minutes on a wire rack, then carefully cut into strips with a serrated knife. Then leave the biscuits in the mold until they are completely cold, otherwise they will break apart.
  11. As soon as the biscuits have cooled completely, cut again along the same cutting lines and carefully remove from the mold, one at a time (this works best with a small angled pallet or a cake server).