Viennese swirl cookies – a recipe for crispy Viennese swirls dipped in dark chocolate and sprinkled with almonds. Easy cookies, perfect for Christmas.
Viennese swirl cookies
The most delicious and delicate cookies, and they are super easy to make. The dough is made with just butter, icing sugar, vanilla sugar and flour. It is put in a piping bag with a star nozzle and piped onto a baking tray lined with baking paper. The shape is a bit like an S or an E, but you can pipe them in any shape you like, or simply as sticks. I dipped the cooled cookies in dark chocolate and sprinkled them with chopped almonds, but other nuts work too.
Keep the cookies in a cookie tin in a dry, cool place for up to 1 week. Also try my vanilla cookie sandwiches. Enjoy!
Viennese swirl cookies
Ingredients
Instructions
Viennese swirl cookies
Preheat the oven to 180°C (fan).
Beat butter, icing sugar and vanilla sugar until pale and fluffy, about 5 minutes. Add the flour a little at a time and beat into an even dough.
Put the dough in a piping bag with a star nozzle. Line two baking trays with baking paper and pipe 10 cookies onto each tray in an S shape. Bake for about 12-15 minutes or until golden. Let them cool on a wire rack.
Melt the chocolate over a water bath, dip the cookies in the chocolate and sprinkle with chopped almonds. Let the chocolate set in the fridge. Keep the cookies in a cookie tin in a dry, cool place for up to 1 week. Enjoy!
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