Viennese Cookies Recipe
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- 1 1/4 Cup butter, softened
- 2/3 Cups sugar
- 2 1/4 Cups all-purpose flour
- 1 2/3 Cup ground almonds
- 1 Cup apricot preserves
- 2 Cups semisweet chocolate chips
- 2 Tablespoons shortening
In a large bowl, cream butter and sugar until light and fluffy. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a floured 2-1/4-inch round cookie cutter. Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container
Calories Per Serving397
Folate equivalent (total)52µg13%
- 1/2 lb butter
- 3/4 cup confectioners' sugar, plus more for coating
- 2 cups flour
- 1 cup ground almonds, pecans or walnuts
- 1 tsp vanilla
- Preheat over to 300 Cream the butter, then add the confectioners' sugar, flour, nuts and vanilla and mix thoroughly. Shape with your fingers into delicate crescents about 2 inches long and 1/4 inch wide or into small balls about an inch in diameter. Roll in confectioners' sugar and bake on ungreased cookie sheets for about 15-20 minutes, until just faintly browned. Cool, then roll in more confectioners' sugar before serving. Makes about 50 cookies.
Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
There’s a few recipes that I’ve set myself a challenge to perfect over the years and Viennese Fingers is definitely one of those. And let me tell you, it’s been a long, bumpy road!
Biscuits are one of my most favourite things to bake. I feel confident with biscuits. I know what I’m doing when it comes to biscuits. That’s why I died a little inside each time I tried to make Viennese Fingers and faced countless disasters.
Whether it was flat fingers due to a too-soft mixture, impossible to pipe mixtures resulting in too many burst piping bags, what appeared to be the perfect consistency mixture, only for them to turn to mush in the oven…
I’ve tried countless tweaks to recipes in an effort to find the perfect one and after my failed attempts over a number of years I try, then vow to never make them again…and always do. Well, let me tell you, I’ve finally cracked it!
Now this recipe does have a bit of hack in terms of biscuit formation but hear me out….
My latest attempt left me faced with the usual dilemma of the perfect biscuit mixture being too thick to pipe and bursting a number of piping bags in the process. After a frantic, end-of-my-tether message to Granny she advised me that for Viennese Biscuits you really need to be using a cloth piping bag – plastic ones just can’t handle the pressure.
Now before you run out and buy a cloth piping bag, I have a solution. Here at Baking with Granny we’re all about baking without extra fancy equipment. If you have a cloth piping bag, by all means pipe your biscuits (although it’s still not easy and Granny remembers her hands aching from her days of doing them at the bakery!). My hack for Viennese Biscuits involves no piping…and no one will even know.
So what’s my secret to perfect Viennese Biscuits?
Yes, you read that right. As opposed to forcing the mixture through a piping bag, you simply take a small amount, roll it into a sausage shape, before scoring a fork across the top. This way you don’t compromise the end results for an easier to work with mixture and you end up with melt-in-your-mouth biscuits without cramp in your hand too.
Butter or Block Margarine
Viennese biscuits are known for having a beautiful butter-y taste and crumbly texture. Traditionally you would of course use butter but you can easily substitute with block margarine to make these dairy-free or vegan.
Sweetness is a must in all the best biscuits but icing sugar is used in this recipe, as opposed to the usual caster sugar you get in biscuits. This helps the Viennese fingers have that familiar melt-in-the-mouth texture.
No raising agents are required in these biscuits, so plain flour is ideal.
Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour. Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake.
Purely optional and no as common if you are using this recipe for Viennese Whirls but something we think completes fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is more common.
Icing Sugar and Butter or Margarine
You can of course enjoy your Viennese biscuits as are but sandwiching them together with some buttercream really does make them next level. A simple buttercream of icing sugar and butter/margarine is all that is needed.
How are your piping bag skills?
Let’s crank them up a notch with this lovely experiment! I think this is the perfect baking challenge for when it is cold and dark outside in the winter. Let’s lock ourselves up in the kitchen and make some sugary treats!
Viennese Chocolate Pepper Cookies
Freshly ground black pepper adds an exotic flavor to these thin, attractive chocolate cookies and is a sure conversation-starter.
Servings: 3 dozen
In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.
Adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein (Morrow, 2004).
Cream the butter and icing sugar until light and fluffy. Sift in the flour, cornflour and spice, if using, and beat well.
Set the oven to 180°C/350°F/Gas Mark 4. Put the mixture in the piping bag and pipe fingers, about 7.5cm long, spaced evenly apart on the paper.
Bake for 15 mins. Transfer to a wire rack to cool.
Melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. After dipping in chocolate, you could dip the ends in finely chopped pistachios, if you like.
Vanilla chocolate viennese cookies Recipe
From the Big Book of Cookies (Valerie Barrett and Joanna Farrow). Really fun to make and the taste is just great.
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- 175g/ ¾ cup butter, softened
- 40g/ 3 tbsp icing sugar, sifted
- ½ tsp vanilla
- 175g/ 1 ½ cups plain flour
- 40g/ 3tbsp corn flour
- 1 tbsp unsweetened cocoa powder, sifted
- 175g/ ¾ cup butter, softened shopping list
- 40g/ 3 tbsp icing sugar, sifted shopping list
- ½ tsp vanillashopping list
- 175g/ 1 ½ cups plain flourshopping list
- 40g/ 3tbsp cornflourshopping list
- 1 tbsp unsweetened cocoa powder, sifted shopping list
How to make it
- Preheat oven to 350F, 180C/ Gas 4. Grease or line two baking sheets. Cream the butter and sugar until very pale and fluffy. Add the vanilla and beat for more few seconds.
- Sift the flour and corn flour together over the butter mixture and mix until smooth.
- Divide the mixture into 2 equal parts and beat sifted cocoa powder into half of it.
- Spoon the vanilla mixture down one side of a piping bag fitted with
- a ½ in star nozzle and then spoon the chocolate mixture down the other side.
- Pipe the mixture into 12 paper cases in a bun tray to make pretty striped swirls.
- Bake for 12-15 minutes or until they are a pale golden colour .Leave for a few minutes on the baking sheets to firm up slightly before transferring on a wire rack.
From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
- 1/2 cup softened butter
- 1/4 cup confectioners' sugar
- 1-1/4 cups sifted all-purpose flour
- A few drops of milk
- 1/2 cup softened butter
- 1 cup sifted confectioners' sugar
- 2-1/2 Tablespoons melted semi-sweet chocolate
- Optional: confectioners' sugar
Preheat oven to 375 degrees. To make cookies, cream butter and sugar. Add flour and mix well. If dough seems stiff, add a few drops of milk. Place dough in a pastry bag fitted with a large star nozzle. Pipe dough onto greased baking sheets in small circles, rosettes, or fingers. Make sure there are even numbers of each shape. Chill 15 minutes. Bake ten to fifteen minutes or until golden brown. Cool on wire rack while making filling. Cream butter and sugar add chocolate and mix well. When cookies are cool, spread filling on the underside of one cookie, and top with an identical one, making a sandwich. Dust with confectioners' sugar, if desired.
Authentic Wiener Schnitzel Recipe
Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal when made with any other type of meat, it cannot technically be called Wiener schnitzel.
To make Weiner schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter. Although it is deep-fried, it should be a light, tender, and delicate dish. Several steps are key to this result: Beating the eggs thoroughly, pounding the meat thinly, frying it in enough oil and at a hot temperature, and lightly coating it with breadcrumbs (making sure not to press them into the meat) are all important factors.
Wiener schnitzel is almost always served with a wedge of lemon. Common Wiener schnitzel side dishes include cucumber salad, potato salad, and fries.
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.