These cookies have a super simple list of ingredients, it’s all about combining them in the right quantities to give them that ultra-buttery, yet tender and slightly firm texture. They are crisp with an aromatic vanilla flavor from real vanilla beans. If you don’t have access to vanilla beans, the paste alternative or extract can be used.
If you use vanilla extract, you just won’t get the freckled appearance. These simple ingredients of the finest quality are mixed together into the soft and sticky dough before being shaped with the help of a piping bag.
- The vanilla seeds from 1 vanilla pod
- 180g sugar
- 200g salted butter at room temperature
- 1 large egg
- 75g almond flour/meal
- 250g plain flour
- Scrape the vanilla seeds from one pod. Using a palette knife mix the vanilla seeds into a little of the sugar. This will separate the vanilla seeds from each other.
- In a big bowl, mix the butter, sugar and vanilla sugar together. Mix in the egg and, lastly, mix in the almond meal and plain flour.
- Put the dough into a piping bag, with a star tip. The dough is really tough to pipe, so make sure your bag and nozzle hold up to it.
- The star tip should be about 10cm. Pipe into circles, with a hole in the middle.
- Bake your vanilla cookies at 200C for about 10-12 minutes until they are lightly golden.
- Let them cool on a baking tray. Keep in an airtight container.