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Viennese biscuits

Viennese biscuits

Preparation:15 minutes
Baking:12 minutes
Total:27 minutes
Servings: 26 biscuits
Tools you'll need:
  • A baking tray (see equipment suggestions on blog page)
These delicious buttery Viennese biscuits are delicate and the rich dark chocolate and pistachio just make them moreish and addictive.

INGREDIENTS LIST
 

  • 125 g butter (room temperature)
  • 100 g icing sugar (US powdered sugar)
  • 5 medium egg yolks (room temperature)
  • ½ tsp pure vanilla extract or 1/4 tsp of vanilla paste
  • 1 pinch fine sea salt
  • 1 whole orange (zested)
  • 225 g plain flour (all-purpose)

Decoration

  • 80 g dark or milk chocolate (chopped)
  • 3 tbsp whole roasted pistachios (crushed)

Preparation
 

  • Line a baking tray with baking parchment or a silicone mat.
  • In a medium mixing bowl, mix together the butter and icing sugar until light and fluffy.
  • Add the egg yolks, one at a time, until all 5 egg yolks have been incorporated.
  • Mix in the vanilla extract, salt, orange zest and flour until smooth. You may need to scrape down the sides of the bowl a couple of times with a rubber spatula.
  • Spoon the dough into a piping bag fitted with a large star nozzle and pipe 5cm (2 inches) lengths onto the baking tray leaving at least 1cm between each one.
    Alternatively, you can pipe rosettes.
  • Preheat the oven to 180°C fan / 400°F / Gas 6.
  • Baking: Place the tray on the middle shelf of the oven for 10-12minutes and bake until the biscuits are a nice pale golden-brown colour.
  • Cool on the baking tray for five minutes, then transfer to a wire rack.
  • Once the biscuits have cooled, place the chopped chocolate in a medium-sized heatproof bowl. Melt the chocolate (or in the microwave for a few seconds) over a pan of gently simmering water, stirring occasionally. *See notes.
    double boiler method
  • Once smooth and completely melted, dip the biscuits one at a time and place them back onto the baking tray. Then sprinkle with the crushed pistachios.

Notes & Tips

  • Piping nozzle size - is quite important. The biscuit dough is fairly firm, and you will want to use a large nozzle. I use a star shape, which has a 1.5cm opening which works well for me.
  • Make different shapes - you don’t have to stick to long finger shapes. Pipe S shapes or circles.
  • Melting chocolate - this method is called the double boiler method and it is super easy if you follow these tips: 1. Choose a saucepan that is not too big and a heatproof bowl that fits snuggly on top. 2. Fill the saucepan with enough water that it will not run dry while boiling. 3. Make sure there is a gap between the bowl and the water, they must not touch. 4. Keep the water to a simmer only. No water or steam must go inside the bowl with the chocolate, or it will seize up.
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KEYWORDS biscuit and cookie recipes, christmas recipes, fruit recipes, nut recipes

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