Viennese Cookies
Christmas Recipes Lacto-Ovo Vegetarian Recipes Desserts German and Austrian
Unbelievably tender cookies.
Ingredients
100g butter 80% fat (at room temperature)
40g vanilla powdered sugar
1 egg yolk
100g flour (type bl55)
20g cornstarch
1/4 teaspoon baking powder
For Decorating
50g chocolate (I used 25g dark chocolate + 25g milk chocolate)
ground pistachios (or ground walnuts, coconut)
Pieces: 30
How to prepare viennese cookies
- Beat the butter with the sugar using a mixer for 2 minutes.
- Add the egg yolk and mix for another 30 seconds.
- Add the flour with the cornstarch and baking powder (sifted together). Mix until the dough is homogeneous.
- Put the dough in a piping bag and pipe sticks (as long as you want; mine are 8 cm) onto a baking tray lined with parchment paper. I used an 8 mm diameter tip for the piping bag, so the cookies came out quite thin.
- Bake the cookies at 170°C for 7 minutes, then reduce the temperature to 150°C and bake for another 3 minutes (baking time is for thin cookies). If you use a larger tip, bake the cookies at 180°C (bake until the cookies become slightly golden underneath).
- Remove the cookies from the oven and let them cool. Don't handle them while hot, they are very fragile.
- Melt the chocolate over steam. Dip the ends of the cookies in the melted chocolate and then in the ground pistachios. Place the cookies on a rack until the chocolate hardens. Store the cookies in a container with a lid.
Cookies drying on the grill
