Viennese Chocolate Shortbread Cookies by Pierre Hermé




Ingredients for Viennese Chocolate Shortbread Cookies


260 g Flour

30 g Cocoa Powder

250 g Softened Butter

100 g Powdered Sugar

2 Egg Whites

1 Pinch of Salt


Method: Viennese Chocolate Shortbread Cookies


1. Crack eggs and separate egg yolks from egg whites.


2. Sift together flour and cocoa. 


3. Beat butter until it is soft. Begin adding powdered sugar and salt a little bit at a time. Cream until pale in colour and fluffy.


4. Beat egg whites lightly. Add 3 tablespoons of the beaten egg whites to the creamed butter.


5. Gradually add the flour-cocoa mixture and stir gently until a homogeneous batter is obtained – do not overmix it! If the batter is too runny, put it in the refrigerator for about 30-60 minutes.


6. Transfer the batter to a piping bag and pipe your cookies onto a baking tray lined with parchment paper.


7. Preheat the oven to 180 °C. Bake the cookies for about 12 minutes.



Cookie Decorating Idea: Sift together powdered sugar and cocoa powder. Then dust this mixture over all of the freshly baked cookies.


Get inspired! Click on the category Recipes.




3.02.2021 |

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