Hazelnut Viennese Biscuits

Hazelnut Viennese Biscuits


7 people made this

About this recipe: This butter shortbread is flaky and packed full of nutty goodness. Pipe the batter into any shapes you prefer. Enjoy with a big mug tea.


Serves: 100 

  • 250g butter
  • 1 egg
  • 250g caster sugar
  • 125g ground hazelnuts
  • 1 teaspoon vanilla sugar
  • 375g flour
  • To Decorate
  • chocolate cake covering, melted

Prep:20min  ›  Cook:10min  ›  Extra time:1hr cooling  ›  Ready in:1hr30min 

  1. Preheat oven to 190 C / Gas 5. Grease or line a baking tray with baking parchment.
  2. Beat butter until fluffy. Stir in the egg, then gradually beat in sugar, hazelnuts, vanilla sugar and flour. Transfer to a piping bag with a star nozzle.
  3. Pipe small-medium crescents or circles onto the prepared baking tray.
  4. Bake for 10-15 minutes in preheated oven or until lightly golden.
  5. Leave the biscuits to cool and cover them with chocolate, if desired. Allow to set and store in a biscuit tin.

Cook's note

You can also use eating chocolate, but the finish won't be as good.

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