Little pieces of heaven: Vanilla Cookies

This post will be sweet and short, just like the cookies themselves. The recipe comes from an amazing cookbook gifted to me by our very own Stef. It is extremely comprehensive and extremely pink and filled with amazing patisserie recipes, each one more elaborate than the next.


I choose these cookies because I absolutely adore vanilla. I love artifcial vanilla, I love natural vanilla, I love it all. You can add vanilla extract to these cookies (the recipe actually asks for it) but they already get so much flavour from the vanilla pod. You basically have to make your own vanilla sugar but not by letting the pod marinate in a jar full of sugar. No, you have to mix the vanilla pod and sugar together in a blender and then sieve it. It may seem a little bit much but I promise you, this vanilla sugar makes the cookie.

It does require some “dough-handling”, you have to create four rolls from which you then slice the cookies. Eventually, you will end up with about 40 of them. But don’t be fooled by the number, they will be gone before you know it.

Here’s how to make your own little pieces of heaven:


35g fine caster sugar
1 vanilla pod
120g softened butter
140g flour
60g almond flour
1/5 tsp vanilla extract


  1. Preheat your oven to 170 °C.
  2. Put the sugar and vanilla pod in a blender and mix them together until you have a very fine vanilla sugar.
  3. Sieve the sugar through a very fine sieve.
  4. Add the butter, flour, almond flour and vanilla extract.
  5. Mix everything together with a wooden spoon until you have a smooth dough. You may have to use your hands to knead it together a little bit more.
  6. Roll the dough into a ball and divide it into four pieces. Roll every piece into a 20 cm sausage.
  7. Cut the sausages into 2cm pieces. Place them on a baking tray lined with baking parchment.
  8. Bake them for 15 minutes. Let them cool on a wire rack.

(Recipe adapted from: Felder, Christophe. “Vanillekipferl van Sebastian” Patisserie! Utrecht: Veltman Uitgevers, 2011.)



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