At Vanilla Paradise Nevis, we know vanilla isn’t just a flavour—it’s a story of passion, patience, and connection. This Valentine’s Day, we’d love to share a little gift with you: our favourite vanilla cookie recipe!

If you’ve visited our farm, you’ve probably tasted these delicate, melt-in-your-mouth biscuits after your tour. Many of you have asked for the recipe, and we’re delighted to finally share it. These biscuits come from The Vanilla Cookbook by Patricia Rain, also known as the Vanilla Queen, a woman whose love for vanilla has inspired so many—including our founder, Gina Empson.

Inspired by Vanilla

Patricia Rain spent decades championing vanilla—not just as a wonderful ingredient but as a way to support the people who grow it. In the early 2000s, she set up her own vanilla company in California, working directly with farmers from South America to bring high-quality vanilla to the world. She has also been a passionate advocate for women farmers, creating fairer opportunities in vanilla-growing regions—a mission that really struck a chord with Gina as she built Vanilla Paradise Nevis.

Patricia’s fascination with vanilla took her on an incredible journey. When Gina reached out to her for advice, Patricia was incredibly generous with her time, offering guidance that proved invaluable.

Patricia named these biscuits "Suspiros de Vainilla", which translates as “Vanilla Whispers”—a name as delicate and dreamy as the biscuits themselves. 

Bake a Little Love
We hope you enjoy making these cookies and sharing them with the people you love. From our farm to your kitchen, Happy Valentine’s Day from all of us at Vanilla Paradise Nevis!

Suspiros de Vainilla

Ingredients

• 1 cup (226g) butter

• 1/2 cup (60g) vanilla confectioner's sugar

• 1 tablespoon (15ml) pure vanilla extract

• 2 1/2 cups (312g) unbleached flour

• 1 cup (100g) blanched ground almonds

Method

• Cream butter and sugar

• Stir in Vanilla

• Sift flour and add along with nuts to the butter mixture

• Chill dough at least one hour, or until firm enough to handle

• Preheat the oven to 350°F (175°C)

• Roll dough into balls the size of large walnuts and place on a greased cooke baking tray

• Bake for about 12-15 minutes. The bottoms should not brown much.

• Cool cookies on a rack

• When slightly warm, sieve confectioner’s sugar over the tops

• Allow to cool a little, then repeat with the sugar

Bon appétit! 🍪💕