Place the pans in the oven and bake for 40-50 minutes, or until they’re golden around the edges. In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it. The juice will collect under the cup, and not run out at the edges or top of the pie.
Grate and sift the biscuits. Scald half the cream and the sugar; when cold, add the remaining cream and the vanilla, and freeze. When frozen, remove the dasher, stir in the powdered biscuits, and repack to ripen.
Preheat the oven to 350 degrees Fahrenheit. Roll out one of the balls of dough until it is 1/4-inch thick. Use your cookie cutter to cut out all the cookie shapes and transfer them to a baking sheet lined with parchment paper. Make sure to cut out an even number of each shape, since you will need two of each shape to make the linzer cookie sandwich.
Before you send it to table, split the vanilla bean, scrape out the seeds and add them to the hot cream, and add the bean broken into pieces. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better.