Hazelnut Viennese biscuits
(9)
1 hour 30 min
This butter shortbread is flaky and packed full of nutty goodness. Pipe the batter into any shapes you prefer.
Marianne
8 people made this
Ingredients
Serves: 100
- 250g butter
- 1 egg
- 250g caster sugar
- 125g ground hazelnuts
- 1 teaspoon vanilla sugar
- 375g plain flour
- To Decorate
- melted chocolate
Method
Prep:20min ›
Cook:10min ›
Extra time:1hr cooling ›
Ready in:1hr30min
- Preheat oven to 190 C / Gas 5. Grease or line a baking tray with baking parchment.
- 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.
- Pipe small-medium crescents or circles onto the prepared baking tray.
- Bake for 10-15 minutes in preheated oven or until lightly golden.
- Leave the biscuits to cool and cover them with chocolate, if desired. Allow to set and store in a biscuit tin.
