December is here, not only calendar, but also weather, says that. I hope that it will get wiser and there won´t be -15 Celsius degrees during a night anymore, I am not used to this kind of chilly weather. The best thing to do in such weather is to tuck up in a blanket with hot chocolate, a laptop on your knees and don´t get up unless it is really necessary. And, of course, something with sweet in your hand, these French Cocoa Viennese Biscuits with Jam perfectly fit into your hand, they are such small canapé. Viennese biscuits used to be a part of our every Christmas, but then something happened with our meat grinder. I borrowed a meat grinder specifically for these biscuits, so I needed to make it a bit sooner than I usually do Christmas baking.
I guess every family has its own tried and tested recipe for Viennese biscuits, but I´m sure you won´t regret trying out this recipe. Majority of Viennese biscuits, at least for me, is very dry, almost tasteless and I almost choke with them, but these biscuits are unbelievably delicate, full of cocoa and definitely not dry, joined with jam they get a great matching, a bit sour taste. Besides, you will need only egg whites to make them, not even the whole eggs. If you´re looking for classic Christmas recipe or for cookies on your Christmas table, this is it.
- 625 g butter
- 250 g sugar
- 5 egg whites
- A pinch of salt
- 125 g cocoa
- 625 g all purpose flour
- Jam
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Beat butter with sugar until fluffy.
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In the second bowl, whip egg whites with a pinch of salt until they are not liquid anymore.
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Gradually add firm egg white mixture into butter mixture and beat again.
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In the next bowl, toss together flour and cocoa.
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Incorporate flour mixture into butter mixture and create dough with a spatula.
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Put batter in a refrigerator for at least 1 hour.
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After 1 hour, take dough out, put it into a piping bag with a large star-shaped nozzle or into a meat grinder and form about 8 centimeters long fingers. Put fingers on a baking pan covered with baking paper. Bake for about 20 minutes on 160 degrees.
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After they are cooled, join two fingers together with jam.
- Recipe adapted from Délices d´Orient
Naozaj 625g masla? Vdaka
Dobeý deň, áno, naozaj 625 g masla. Táto dávka je na veľa kusov a strojčekové cesto je skôr mäkké než hutné, preto toľko veľa 🙂