Hazelnut Viennese biscuits

    1 hour 30 min

    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.

    7 people made this

    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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