Name: Viennese Chocolate Fingers
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 36 serving(s)
Cuisine: Austrian, European
Ingredients: cooking spray; 1/2 cup salted butter, softened to room temperature; 6 tablespoons powdered sugar; 1 1/2 cups all-purpose flour, sifted; 2 1/4 teaspoons baking powder; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 2 1/2 ounces semisweet chocolate (chips work) or 2 1/2 ounces dark chocolate, chopped into pieces (chips work); 4 -5 ounces semisweet chocolate (chips work) or 4 -5 ounces dark chocolate, chopped into pieces (chips work); parchment paper

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Viennese Chocolate Fingers

At a Glance

Prep: 40 minutes
Cook: 12 minutes
Total: 52 minutes
Servings: 36 serving(s)

Dietary

Vegetarian

Allergens

Milk
Wheat

Calories 75.1 per serving 2703.6 for selected servings

Fat 5.3g per serving 190.8g for selected servings

Sugar 1.4g per serving 50.4g for selected servings

Protein 1.2g per serving 43.2g for selected servings

Carbohydrates 7.5g per serving 270g for selected servings

The last of the 2007 holiday trays are done and I am already thinking about next year. (Our trays have favorites but always include a few new recipes.) Planned to make these but never had a chance. Posting this so I don't lose it in the next 49 weeks before holiday begins again. This recipe comes from "1000 Chocolate Recipes from Around the World" an encyclopedic volume which should be mandatory reading for us chocoholics.

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Equipment

Baking sheets, cooking spray, sifter, double boiler or heatproof bowl and saucepan, electric mixer, large pastry bag, large star tip, wire racks, parchment paper

Ingredients

cooking spray
1/2 cup salted butter, softened to room temperature
6 tablespoons powdered sugar
1 1/2 cups all-purpose flour, sifted
2 1/4 teaspoons baking powder
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 1/2 ounces semisweet chocolate (chips work) or 2 1/2 ounces dark chocolate, chopped into pieces (chips work)
4 -5 ounces semisweet chocolate (chips work) or 4 -5 ounces dark chocolate, chopped into pieces (chips work)
parchment paper

Instructions

Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.

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Viennese Chocolate Fingers

At a Glance

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