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Vanilice are small Serbian cookies that bring sweetness and comfort to festive tables. They look delicate, but beneath the light dusting of sugar lies a tender biscuit filled with jam that has been made and shared for generations.
These cookies often appear at Christmas and family gatherings, served on trays alongside coffee or rakija. Their size makes them easy to enjoy in a single bite, yet their flavour lingers long after, rich with tradition and homely warmth.
At first glance, Vanilice might seem like simple jam filled biscuits, but each batch speaks of patience and care. Rolling, cutting, filling, and dusting are all part of a ritual that feels as joyful as the eating itself.
Want to dive deeper into Serbian Cuisine? Don’t miss our post on 20 Traditional Serbian Foods to Try
What Is Vanilice?
Vanilice are small sandwich cookies made from two round biscuits pressed together with a thin layer of jam, then dusted generously with icing sugar. They are bite sized, soft in texture, and sweet without being heavy.
The jam inside is usually homemade, often plum or apricot, both of which are staples in Serbian households. Once assembled, the cookies are left for a short time to rest, which allows the flavours to meld together.
Each cookie feels thoughtful in its design. The biscuit itself is tender and slightly crumbly, while the jam adds a fruity brightness that balances the sweetness. They are modest in appearance but rich in flavour and tradition.
Ingredients and Taste
The dough is made with flour, ground walnuts, butter, eggs, and sugar. The walnuts are essential, giving the biscuit a gentle nuttiness that sets Vanilice apart from ordinary shortbread. A touch of vanilla brings fragrance to the mix.
Once baked and cooled, the biscuits are paired with jam. Plum jam is the classic choice, with its deep, slightly tart flavour. Apricot is also common, bringing a lighter sweetness that complements the nutty base beautifully.
When dusted with icing sugar, the final taste is layered yet subtle. The biscuit is soft, the jam slightly sharp, and the sugar provides a delicate sweetness. Each bite is small but carefully balanced, making it hard to stop at one.
A Taste of History
Vanilice hold a special place in Serbian baking traditions, especially during holidays and family celebrations. Their preparation is often a shared task, passed from one generation to the next, making them a symbol of continuity.
The use of walnuts and homemade jam reflects the resources of rural households. Families would make large batches in winter when gatherings were frequent, ensuring everyone could enjoy something sweet together.
They are also linked with festive rituals, particularly around Christmas, when trays of homemade biscuits are offered to guests. Vanilice stood alongside other sweets, showing both hospitality and the pride of home baking.
Today, they remain a staple of Serbian celebrations. Whether served in a village kitchen or at a wedding in the city, Vanilice continue to represent comfort, family, and the pleasure of simple, well-made food that connects past and present.
How to Make Vanilice (Jam Sandwich Cookies)
Vanilice are small Serbian sandwich cookies filled with jam and dusted in icing sugar. Traditionally made for Christmas and special gatherings, they are tender, nutty, and fragrant with vanilla. The key is patience, as resting the dough enhances flavour and texture. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 250g plain flour
- 125g ground walnuts (lightly toasted)
- 125g unsalted butter, softened
- 80g caster sugar
- 1 egg yolk
- 1 tsp vanilla sugar or vanilla extract
- Zest of 1 lemon
For filling and finishing
- 150g apricot jam (or rosehip jam, traditional choice)
- 50g icing sugar (for dusting)
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 180°C (160°C fan). Line two baking trays with parchment paper and set aside. Move to dough preparation.
Step 2: Cream butter and sugar
In a large bowl, cream together softened butter and caster sugar until pale and fluffy. Add the egg yolk, vanilla sugar, and lemon zest, mixing until smooth. Transition to adding dry ingredients.
Step 3: Add walnuts and flour
Fold in the ground walnuts, then gradually sift in the flour. Mix gently with a wooden spoon or by hand until a soft dough forms. Avoid overworking to keep the cookies tender. Proceed to chilling.
Step 4: Rest the dough
Wrap the dough in cling film and refrigerate for at least 1 hour. This resting time allows the dough to firm up and enhances flavour. Move to rolling and shaping.
Step 5: Roll and cut
On a lightly floured surface, roll out the chilled dough to about 5mm thick. Using a small round cutter (2–3 cm), cut out even shapes. Place them onto prepared trays, leaving slight gaps.
Step 6: Bake the cookies
Bake for 10–12 minutes until the edges are just beginning to turn golden. They should remain pale in colour. Transfer to a wire rack to cool fully before assembling.
Step 7: Prepare the jam filling
Warm the jam slightly in a small pan to loosen its texture. This makes spreading easier and prevents the cookies from breaking. Transition to assembling.
Step 8: Assemble the Vanilice
Spread a thin layer of jam onto the base of one cookie, then sandwich with another. Press gently to secure without cracking the biscuits. Continue until all are filled.
Final Step: Dust and serve
Generously dust the finished cookies with icing sugar. Serve on a festive tray or store in an airtight tin. Vanilice improve in flavour after a day as the jam melds with the biscuit.
Variations and Substitutions
- Jam options: Apricot is most common, but plum, rosehip, or raspberry are also traditional.
- Nut alternatives: Replace walnuts with hazelnuts or almonds if preferred.
- Vanilla sugar substitute: Use vanilla extract if vanilla sugar is hard to find.
- Butter substitute: For a lighter texture, use a mix of butter and lard, which some Serbian households still practise.
Cooking Tips for Perfect Vanilice
- Toast nuts lightly before grinding for deeper flavour.
- Chill dough thoroughly to prevent spreading while baking.
- Handle the cookies gently when assembling, as they are delicate.
- Rest the cookies overnight after filling for a softer bite and fuller taste.
Vanilice (Jam Sandwich Cookies)
Ingredients
For the dough
- 250 g plain flour
- 125 g ground walnuts lightly toasted
- 125 g unsalted butter softened
- 80 g caster sugar
- 1 egg yolk
- 1 tsp vanilla sugar or vanilla extract
- Zest of 1 lemon
For filling and finishing
- 150 g apricot jam or rosehip jam, traditional choice
- 50 g icing sugar for dusting
Instructions
- To begin, preheat your oven to 180°C (160°C fan). Line two baking trays with parchment paper and set aside. Move to dough preparation.
- In a large bowl, cream together softened butter and caster sugar until pale and fluffy. Add the egg yolk, vanilla sugar, and lemon zest, mixing until smooth. Transition to adding dry ingredients.
- Fold in the ground walnuts, then gradually sift in the flour. Mix gently with a wooden spoon or by hand until a soft dough forms. Avoid overworking to keep the cookies tender. Proceed to chilling.
- Wrap the dough in cling film and refrigerate for at least 1 hour. This resting time allows the dough to firm up and enhances flavour. Move to rolling and shaping.
- On a lightly floured surface, roll out the chilled dough to about 5mm thick. Using a small round cutter (2–3 cm), cut out even shapes. Place them onto prepared trays, leaving slight gaps.
- Bake for 10–12 minutes until the edges are just beginning to turn golden. They should remain pale in colour. Transfer to a wire rack to cool fully before assembling.
- Warm the jam slightly in a small pan to loosen its texture. This makes spreading easier and prevents the cookies from breaking. Transition to assembling.
- Spread a thin layer of jam onto the base of one cookie, then sandwich with another. Press gently to secure without cracking the biscuits. Continue until all are filled.
- Generously dust the finished cookies with icing sugar. Serve on a festive tray or store in an airtight tin. Vanilice improve in flavour after a day as the jam melds with the biscuit.
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