The viennese cookies are simple shortcrust pastries, crumbly and vanilla-scented. These cookies are perfect with a warm cup of tea, but also with coffee and for the greediest for breakfast, even filled with hazelnut cream, as well as with various jams. The following recipe is taken from the book Tradition in Evolution by Leonardo Di Carlo. Viennese vanilla cookies can also be made lactose-free by using lactose-free butter or margarine. For the gluten-free version try this recipe!!!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.3 cups butter
- 2/3 cup sugar
- 2.5 tbsp egg white
- 3 cups all-purpose flour
- 1 vanilla bean
Tools
- 1 Piping bag
- 1 Bowl
- 1 Beater
- 1 Spatula
- 1 Baking tray
Steps
Split the vanilla bean and scrape the seeds with a knife.
Beat the butter, sugar, and vanilla seeds with a beater or in a stand mixer.
Once the mixture is creamy and well combined, add the egg whites.
Manually add the previously sifted flour.
Mix well with a spatula.
Let it rest for 10 minutes covered with plastic wrap.
Transfer the mixture into a piping bag with a star nozzle.
Shape the cookies into rings as shown in the picture or other shapes on a baking tray lined with parchment paper.
Bake in a preheated static oven at 340°F for about 15 minutes.
Remove from oven and let cool.
Sprinkle with a little powdered sugar.
Tips
Store in a tightly closed jar or box for up to 7 days.
FAQ (Questions and Answers)
Can I make the Viennese vanilla cookies lactose-free?
Yes, you can replace the butter with lactose-free butter or margarine in the same amounts.
