ho doesn’t like to curl in front of TV, tucked in a blanket on a cold winter night, holding a cup of hot tea in one hand, and a tin full of cookies in another? The only problem is that no tin is big enough… you know what I mean? Well, I have one very special tin, reserved for Viennois cookies only, and after trying this recipe, you will understand why!
Viennois cookie (Fr.[vjenwa]) is actually a Spritzgebäck which literally means “squirted (or extruded) cookie” in German, that originated from Germany in 16th century, but today in English we are using the term “Viennois” which is in fact a French word meaning “from Vienna”, although there is not a single letter,a shred of information, let alone a story – either on the web, or in my books, that can connect Vienna, Austria and the cookie I’m going to make! On top of that, the French call it “Sables Viennois”! Wow, booom – a brain melt!! Usually there is SOME connection – like – some chef was visiting a certain city and there he tasted a certain dessert, so when he came back home he named that dessert after the city he visited. Or – some lord or a king or a tsar had a cook that was a master baker and he invented such and such dessert that was named…Or…I don’t know – SOMETHING! But no, this time – nothing, sorry! All I CAN tell you is that this is a so-called “spritz” cookie – meaning you have to squirt, in lack of a better term, the dough on the baking paper. Now, I am using a piping bag because for me, as a professional pastry chef piping bag is like the extension of my arm, but you can, by all means, use the cookie press! Piping bag or a cookie press – it makes no difference because your main goal is to make cookies that are the same in shape and size, so focus on that! Apart from that, everything else is easy and simple – few basic ingredients, baking pan and an oven – easy peasy, you’ll see!
Viennois Cookies Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 20 minutes
Cook time : 10 minutes
Ready in 30 minutes
Level : BasicIngredients:
- Butter, softened 200g (7oz)
- Powdered sugar 85g (3oz)
- Egg whites 30g (1oz or 1 medium egg white)
- Vanilla powder
- Zest of one orange
- Zest of one lemon
- All purpose flour 225g (8oz)
- Put softened butter and powdered sugar into a bowl of a stand mixer fitted with paddle attachment. Mix on medium speed for a couple of minutes.
- Add egg whites, vanilla powder, lemon and orange zest, and mix until incorporated.
- Fold in sifted flour.
- Pipe cookies on a paper lined baking tray, and then put them in the fridge for 10-15 minutes.
- Bake them at 180°C (350°F) for approximately 10 minutes, until golden around the edges.
- Leave them to cool down and store them in your cookie tin.
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