Make the cookie dough

• Place the softened butter in a deep bowl with the vanilla sugar, powdered sugar and salt, and mix until smooth.
• Crack in the eggs one by one and mix well.
• Add the flour and baking powder and knead until smooth.

Divide the dough

• Divide the cookie dough into three equal portions of about 525 g each.

Prepare the Biscoff dough

• Place one portion of dough in a deep bowl, add the cinnamon and knead well.
• Divide into three equal portions of about 175 g each.
• Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.

Prepare the blueberry dough

• Place the second portion of dough in a deep bowl, add the blueberry powder and knead well.
• Divide into three equal portions of about 175 g each.
• Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.

Prepare the pistachio dough

• Place the third portion of dough in a bowl, add the finely ground pistachios and knead well.
• Divide into three equal portions of about 175 g each.
• Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.

Shape the strands

• Create an indentation in the middle of each strand so the edges stay slightly raised to hold the filling.
• Pinch along the edges with tongs to create a pattern and a crispy edge.

Bake the cookies

• Preheat the oven to 190 °C.
• Bake the cookies for 10-15 minutes, watching closely as every oven is different.
• Let the cookies cool completely.

Make the Biscoff filling

• Warm the Biscoff spread with the white chocolate in a double boiler and mix well.
• Transfer to a piping bag and fill the Biscoff cookies.
• Drizzle with white chocolate if desired and draw a decorative pattern with a toothpick.

Make the blueberry filling

• Melt the white chocolate in a double boiler, add the blueberry powder and mix well.
• Transfer to a piping bag and fill the blueberry cookies.
• Drizzle extra white chocolate on top if desired.

Make the pistachio filling

• Melt the white chocolate in a double boiler and transfer to a piping bag.
• Pipe a layer of pistachio paste onto the pistachio cookies and fill with the white chocolate.
• Garnish with chopped pistachios and edible rose petals.

Serve

• Cut the cookies into desired pieces and enjoy.