---
title: Vanilla Diamond Biscuit | Pastry1 Magazine
description: Learn how to make these vanilla diamond biscuits, the perfect treat to accompany tea or coffee. Recipe by Stéphane Glacier.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Vanilla Diamond Biscuit | Pastry1 Magazine](https://www.parisgourmet.com/magazine/vanilla-diamond-biscuit)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jun 17, 2024 9:23:58 PM

BY STÉPHANE GLACIER, M. O. F. PÂTISSIER

For 100 portions

CHEF'S TIP: The dough can be flavoured in a variety of ways to broaden your range... orange or lemon zest, etc.

 

INGREDIENTS

400 g unsalted butter   
6 g salt  
150 g icing sugar  
10 g vanilla extract

50 g egg yolks  
460 g T55 flour  
Granulated sugar as required

METHOD:

Mix the soft butter with the salt, icing sugar, vanilla extract and egg yolks.  
Add the flour, but do not overmix.  
Place the mixture into a pastry bag with a 20 mm nozzle and pipe lines along a baking tray covered with a sheet of baking paper. Set aside in the fridge for a few hours.   
Brush the strips with egg-wash, before rolling them in the sugar. Refrigerate for 20 minutes before cutting into diamonds with a thickness of 1.5 cm.  
Place the diamonds on a rack with Silpain®, then press lightly with the tip of your finger in the centre of each one before baking to make the edges crack.   
Bake in a convection oven at 170°C for approx. 12 minutes damper open.

[View full post](https://www.parisgourmet.com/magazine/vanilla-diamond-biscuit)

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