8/7/2019 Biscuit - Viennese Whirls

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VIENNESE BISCUITS

Margarine, melted 140 g

Icing sugar 50 g

Plain flour 160 g

Ground almonds 30 g

Egg 1 ml

Vanilla 1-2 drops

Chocolate hazelnut spread 50 g

Method

1. Cream the butter and icing sugar until light and fluffy.

2. Add egg a little at a time.3. Add the chocolate hazelnut spread and vanilla.

4. Then add the ground almonds and flour and mix to a paste.

5. Pipe with a large rose nozzle onto parchment lined trays.

6. Allow plenty of space as it spreads.

7. Cook in a moderate oven until golden.

8. When cold stick two halves together with butter icing and jam.

9. Dust with icing sugar just before serving.

BUTTER ICING

Icing sugar 75 g

Vanilla 1-2 drops

Butter 100 g

Sieve the icing sugar.Cream together the butter and icing sugar until light and creamy.

Add the vanilla to taste.