• European-style butter . 180g
    • Fine salt 3g
    • Confectioner’s sugar . 135g
    • SOSA extra fine blanched almond flour 45g
    • Whole eggs 75g
    • All-purpose flour 90g
    • All-purpose flour 265g
    • Organic Bourbon vanilla bean powder 4g

    First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, vanilla powder, eggs and the smaller portion of flour.

    Once you have obtained a homogeneous mixture, add the larger portion of flour in one go.

    Spread it out between 2 sheets of plastic wrap and store it in the freezer.



    • SOSA yellow pectin 7,5g
    • Sugar 25g
    • ADAMANCE 100% Femminello lemon purée 240g
    • Sugar 180g
    • Glucose DE35/40 25g
    • Citric acid solution 6g

    Combine the pectin and the smaller amount of sugar, then pour the mixture over the lemon purée at 40°F (4°C).

    Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.


    Cook until it reaches 74°Brix, or about 220°F (105°C).

    Add the acid solution, mix and then pour out immediately.

    • Mineral water 3g
    • SOSA citric acid 3g

    Warm the water and incorporate the citric acid. Mix and leave to dissolve.

    • 55% ALMOND PASTE 680g
    • Organic Bourbon vanilla bean powder 3g

    In the palm of your hand, knead together the almond paste and vanilla powder.


    Make the almond shortbread and freeze it. Cut it into 12 × 3cm rectangles. Cut out a vanilla bean shape in the middle of the pastry.

    Bake at 300°F (150°C) for 22 minutes.

    Make the citrus paste and pour it into 34 × 34cm frames to a depth of 2mm. Leave to cool.

    Make the vanilla almond paste and use a rolling pin to spread it into a frame to a depth of 4mm.

    Spread a fine layer of melted cocoa butter on the almond paste, then add the citrus paste.

    Coat the almond paste with the pre-set milk couverture and leave itto set.

    Turn it over and coat the fruit paste.

    Use a guitar cutter to slice it into 22.5 × 110mm rectangles.

    Coat the rectangles with milk couverture, take the vanilla shortbread from the freezer and immediately put it in place and sprinkle on some vanilla powder.

    Once it has set, use a brush to remove any excess vanilla powder.

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