In less than four weeks I head out to the east coast for a much anticipated race weekend trip with several of my friends. As much as I am looking forward to returning to and sharing my happy place with these friends, I am a tiny bit anxious about the ten mile run (the reason we planned this adventure in the first place). Mostly because my winter running injuries have significantly limited the number of miles I have logged in a weekly basis over the past few months. If I weren't running with a friend who always seems to have an uncanny positive impact on my speed and endurance, I would be hyperventilating right about now. So while running ten miles seems a little daunting at the moment, I am repeatedly telling myself 'you will NOT be the only one who returns home without the race bling'. It has become my daily mantra. Somewhat jokingly I said I wanted to get a tattoo after the race. Time will tell if I was delirious or serious when I shared that with my friends.
It was when I was living on the east coast I first tasted a Viennese Biscuit Cookie. Actually the one I inhaled was called a Viennese Finger Biscuit. One where some decadent buttercream and raspberry jam was sandwiched between two biscuits, then partially dipped in chocolate. It was one of those drop the mic first bite moments. Recently I discovered there was an un-sandwiched version of these biscuits. One that looked less labor intensive and if I must say, so much prettier. So I revisited the recipe I posted to the blog several years back and made some changes to it. Increasing the amounts and altering the ratios of butter, flours, confectionary sugar, and vanilla, along with adding some kosher salt were the ingredient changes made, I stayed with using the same large star pastry tip but decided to change how these biscuits would be piped onto the the baking sheet. And the result of these two changes? An even better tasting, better looking, drop the mic Viennese Biscuit.
How would I describe these Chocolate Dipped Viennese Biscuits? They taste like a cross between butter and shortbread cookies and have the perfect melt in your mouth crispness to them. The addition of the dark chocolate ramps up their flavor another several notches, putting them them into the elusive, most irresistible cookies (or rather biscuits) category.
As I looked at other Viennese Biscuit recipes before settling on the altered version of my original recipe, I learned some contained cornstarch, most used only all-purpose flour rather than a combination of self-rising and all-purpose flours, and even fewer added kosher salt. The batter for these biscuits is on the thicker, but not on the too thick side as they would be almost impossible to pipe through a pastry bag.
I also found these Viennese Biscuits were made in various shapes: fingers, circles, whirls, and squiggly versions. There was something irresistible about the squiggly shape, so I decided to try my hand at forming them. As much as I wanted all of them to be perfectly shaped and sized, it became clear after piping out two of them that they weren't going to be. Maybe with practice they could be, but honestly, I sort of liked how each one had their own individual, slightly similar look. What I am trying to say is that unless you have a Type A++ personality, don't obsess over getting each biscuit to look exactly the same. Their homemade look is endearing.
They bake in preheated 350 degree (F) oven for 15 to 17 minutes or until they are lightly browned on the bottom and sides.
Before transferring the biscuits to a cooling rack, allow them remain on the baking sheet for 4-5 minutes.
They need to cool completely before being dipped in melted dark (or milk) chocolate. To add a bit of whimsy to them, some were topped with some chocolate sprinkles. Because there is no such thing as a cookie topped with too much chocolate.
You can dip half of them in chocolate or cover them completely. Adding sprinkles is optional.
How much do I love these Chocolate Dipped Viennese Biscuits? Well, if I had to choose between my favorite chocolate chip cookies and these, I couldn't. I am completely smitten with and giddy over both of them.
I promise these Chocolate Dipped Viennese Biscuits will get rave reviews when you make them for your family and friends. They might even become one of your most requested cookies.
Chocolate Dipped Viennese Biscuits
Makes 18-22 cookies
Ingredients
1 1/2 cups (345 g) unsalted butter, room temperature
12 Tablespoons (114g or 4 ounces) confectionary sugar
5 1/2 ounces (156 g) all-purpose flour
5 1/2 ounces (156 g) self-rising flour
1/8 teaspoon kosher salt
2 teaspoons vanilla
8-10 ounces dark or milk chocolate, melted
Optional: Sprinkles
Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. Sift all-purpose flour, self-rising flour, and salt into a medium sized bowl. Set aside.
3. In a standing mixer with a paddle attachment or using a hand mixer, cream the butter and confectionary sugar until light, creamy, and fluffy (approximately 4 minutes).
4. Beat in the vanilla.
5. Add half of the sifted ingredients and mix to blend. Add remaining half and beat until blended. Note: Your batter should still have a creaminess texture to it.
6. Using a medium sized pastry bag fitted large star tip, pipe 3 1/2 - 4 inch lengths of dough in a zig zag pattern. Or alternately pipe them into fingers or circles.
7. Bake biscuits for approximately 15-17 minutes or until sides and bottoms are lightly browned.
Note: Turn baking pan around midway through the baking process.
8. Let baked biscuits remain on the baking pan for 4-5 minutes before transferring to a cooling rack. Allow biscuits to cool completely.
9. Melt dark chocolate in either the microwave or over a double boiler. Dip one side of the biscuit into the melted chocolate. Place dipped biscuit on a baking pan or cutting board lined with parchment paper. Allow the chocolate to completely set.
10. Transfer finished biscuits to a covered tin (if not serving immediately) or arrange on a platter.
Notes: (1) The Viennese Biscuits are over the top delicious dipped in chocolate, but still incredibly delicious plain. (2) Instead of making the cookies in zig zag pattern, can also pipe the dough into a circle. (3) If dough is too thin, add more all-purpose and self-rising flour, one Tablespoon at a time. Two additional Tablespoons would bring the weight of the flours to approximately 171g or 6 ounce each. (4) Because this is a very thick dough, use a sturdy pastry bag.
