In a large mixing bowl, combine 540 g of softened butter, 150 g of powdered sugar, 8 g of vanilla sugar, and 1 g of salt. Beat together until creamy and smooth. Add 2 eggs one at a time, mixing well after each addition. Gradually mix in 1,620 g of flour and 20 g of baking powder until a cohesive dough forms. Once combined, divide the dough into three equal portions.

Take one portion of the dough and blend in 50 g of ground pistachios and the zest of 1 lemon. Roll this dough out to a thickness of about ½ cm. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.

For the second portion, mix in 30 g of cocoa powder until evenly distributed. Shape the chocolate dough into small balls of approximately 20 g each, then roll them into sticks measuring about 8 cm long. Arrange these chocolate sticks on a separate parchment-lined baking sheet.

Take the third portion of dough, shape it into balls of about 18 g each. Dip each ball into egg whites, then roll them in 540 g of chopped peanuts to coat. Press your finger into the center of each ball before placing them on the baking sheet.

In a saucepan over medium-low heat, combine 200 g of strawberry jam with 50 g of granulated sugar. Stir until it bubbles gently and the sugar has dissolved. Once ready, let it cool and pour into a piping bag for easy filling.

Preheat your oven to 190 °C (375 °F). Bake all three types of cookies for 10–15 minutes until lightly golden around the edges. Remove from the oven and allow to cool on a wire rack.

Melt 80 g of white chocolate and dip half of each Pistachio-Lemon Cookie into it. Drizzle remaining chocolate over the tops and garnish with chopped pistachios and rose petals. Melt 30 g of milk chocolate with 10 g of sunflower oil, dip each stick, and sprinkle with 20 g of chopped hazelnuts.