Biscoff Cookies
Base Dough (shared for all variations)
1-Place the softened butter in a deep: Place the softened butter in a deep bowl. Add the vanilla sugar, powdered sugar, and salt. Mix until smooth.
2-Crack the eggs one by one into: Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until smooth.
3-Divide the cookie dough into three equal: Divide the cookie dough into three equal portions of 525 g each.

Biscoff Cookies Assembly and Baking
4-Take one portion of cookie dough and: Take one portion of cookie dough and place it in a deep bowl. Add the cinnamon powder and knead well.
5-Divide the dough into three equal portions: Divide the dough into three equal portions of approximately 175 g each.
6-Roll each piece into a long, even: Roll each piece into a long, even strand of about 34 cm.
7-Place the strands on a baking sheet: Place the strands on a baking sheet lined with parchment paper. Use an object to create an indentation in the middle so the edges remain slightly raised to hold the filling.
8-Use tongs to pinch along the edges,: Use tongs to pinch along the edges, creating a pattern and a crispy edge.
9-Preheat the oven to 190°C: Preheat the oven to 190°C. Bake the cookies for 10-15 minutes. Keep an eye on the baking time, as every oven is different. Let the cookies cool completely.
10-Warm the Biscoff spread and melt 60: Warm the Biscoff spread and melt 60 g of white chocolate using a double boiler. Mix well and transfer to a piping bag.
11-Fill the Biscoff cookies with the Biscoff-chocolate: Fill the Biscoff cookies with the Biscoff-chocolate mixture and drizzle with white chocolate if desired. Use a toothpick to create a decorative pattern.

Blueberry Cookies
Base Dough (shared for all variations)
12-Place the softened butter in a deep: Place the softened butter in a deep bowl. Add the vanilla sugar, powdered sugar, and salt. Mix until smooth.
13-Crack the eggs one by one into: Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until smooth.
14-Divide the cookie dough into three equal: Divide the cookie dough into three equal portions of 525 g each.

Blueberry Cookies Assembly and Baking
15-Take the second portion of cookie dough: Take the second portion of cookie dough and place it in a deep bowl. Add 4 g of blueberry powder and knead well.
16-Divide the dough into three equal portions: Divide the dough into three equal portions of approximately 175 g each.
17-Roll each piece into a long, even: Roll each piece into a long, even strand of about 34 cm.
18-Place the strands on a parchment-lined baking: Place the strands on a parchment-lined baking sheet. Again, create an indentation in the middle and pinch along the edges with tongs.
19-Preheat the oven to 190°C: Preheat the oven to 190°C. Bake the cookies for 10-15 minutes. Keep an eye on the baking time, as every oven is different. Let the cookies cool completely.
20-Melt 150 g of white chocolate using: Melt 150 g of white chocolate using a double boiler. Add 1 g of blueberry powder and mix well. Transfer to a piping bag.
21-Fill the blueberry cookies with the blueberry-white: Fill the blueberry cookies with the blueberry-white chocolate mixture. If desired, drizzle extra white chocolate on top.

Pistachio Cookies
Base Dough (shared for all variations)
22-Place the softened butter in a deep: Place the softened butter in a deep bowl. Add the vanilla sugar, powdered sugar, and salt. Mix until smooth.
23-Crack the eggs one by one into: Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until smooth.
24-Divide the cookie dough into three equal: Divide the cookie dough into three equal portions of 525 g each.

Pistachio Cookies Assembly and Baking
25-Take the third portion of cookie dough: Take the third portion of cookie dough and place it in a bowl. Add the finely ground pistachios and knead well.
26-Divide the dough into three equal portions: Divide the dough into three equal portions of approximately 175 g each.
27-Roll each piece into a long, even: Roll each piece into a long, even strand of about 34 cm.
28-Place the strands on a parchment-lined baking: Place the strands on a parchment-lined baking sheet. Create an indentation in the middle and pinch along the edges with tongs.
29-Preheat the oven to 190°C: Preheat the oven to 190°C. Bake the cookies for 10-15 minutes. Keep an eye on the baking time, as every oven is different. Let the cookies cool completely.
30-Melt 150 g of white chocolate using: Melt 150 g of white chocolate using a double boiler and transfer to a piping bag.
31-Pipe a layer of pistachio paste onto: Pipe a layer of pistachio paste onto the pistachio cookies and fill with white chocolate. Garnish with chopped pistachios and edible rose petals.