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Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
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Transfer dough to a work surface. Shape into 1 disc, cover with plastic wrap, and refrigerate for at least 1 hour.
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Preheat oven to 350 degrees. Line baking sheet with nonstick baking mats or parchment paper; set aside.
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On a lightly floured work surface, roll out dough to 1/8-inch thickness. Using an oval platter cut into a large egg shape and carefully transfer to prepared baking sheet. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
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With a knife carefully cut out cracked egg top.
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Decorate