Viennese Chocolate Fingers
Indulge in the buttery elegance of Viennese Chocolate Fingers, a classic treat that combines a melt-in-your-mouth texture with rich chocolate decadence. These delicate, star-shaped cookies, made from a tender blend of unsalted butter, powdered sugar, and cornstarch, are piped into elegant finger-length shapes before being baked to golden perfection. A luscious dip in silky dark chocolate adds an irresistible finish, making them as visually stunning as they are delicious. Perfect for afternoon tea, holiday platters, or special gatherings, this 35-minute recipe yields 24 irresistibly light and crumbly cookies that pair beautifully with coffee or hot cocoa. Whether you're craving a sophisticated dessert or a sweet gift idea, Viennese Chocolate Fingers are a timeless delight.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 50 grams cornstarch
- 150 grams dark chocolate
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large bowl, beat the unsalted butter and powdered sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the vanilla extract to the butter-sugar mixture and beat until well combined.
Sift the all-purpose flour and cornstarch together in a separate bowl. Gradually add this to the wet ingredients, mixing on low speed until a soft dough forms.
Transfer the dough into a piping bag fitted with a star nozzle. Pipe 6-8 cm (2.5-3 inch) long fingers onto the prepared baking trays, leaving space between each cookie as they will spread slightly.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Once the cookies are cool, melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in the microwave in 20-second increments, stirring in between.
Dip one end of each cookie into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies onto a sheet of parchment paper and let the chocolate set completely at room temperature or in the refrigerator.
Serve immediately or store in an airtight container for up to 5 days. Enjoy!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 3.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
