Viennese Cookies

Viennese Cookies

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Soft Butter
Confectioner's Sugar
Egg Whites
Cake Flour
Fine Sea Salt
Vanilla Extract
Fine Sea Salt

 

1-1/2 stick
3/4 cup
1 unit
1 cup
pinch
1 tsp
pinch

 
  1. In Kitchen Aid using paddle attachment, mix soften butter with sifted confectioner's sugar, low speed.
  2. Add egg whites, slowly incorporating until homogeneous. Then add the remaining ingredients.
  3. When mixture is fully incorporated, put mixture into a piping bag (use star tip #8 medium).
  4. Pipe S-shape or any other desired shape onto a SilPain® mat. Preheat oven to 356 F, while piping mixture.
  5. Bake for 8 to 10 minutes or until a golden light brown color is achieved. Rotate baking tray halfway through bake time.

    Optional: Confectioner's sugar can be sifted lightly prior to baking.

 

   

Viennese Cookies
 

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Kitchen Aid, paddle attachment
  • Pastry bag, star tip #8 (medium)
  • Measuring cups
  • Measuring spoons
  • Wire rack for cooling the baking tray


easy difficulty level

 
   

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