White Chocolate Viennese Whirls
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delicate White Chocolate Viennese Whirls have become my go to treat whenever I want something that looks fancy but doesn't require hours in the kitchen. With just 20 minutes of prep and 25 minutes of baking, you'll have elegant piped cookies that impress everyone. The hazelnuts add a wonderful nutty flavor plus they're packed with healthy monounsaturated fats that support heart health. What I love most is how simple this recipe truly is; if you can pipe buttercream, you can make these. They're perfect for gifting or enjoying with afternoon tea, and they won't break the bank either.
Ella x
Ingredients
- 400 gwhite chocolate(softened)
- 250 gall-purpose flour
- 150 ggranulated sugar
- 4 eggegg whites
- 10 gsalt
- 100 gunsalted butter(melted)
- 1 mLvanilla extract
- 150 gconfectioners' sugar
- 100 gcrushed hazelnuts
- 50 gpalm oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a silicone mat for easy cleanup
- 2
In a medium bowl, whisk together flour, granulated sugar, and salt.
Tip: Make sure to sift the dry ingredients for even distribution
- 3
In a separate bowl, whisk together egg whites, melted butter, and vanilla extract.
Tip: Use a hand mixer or whisk for a light and airy texture
- 4
Gradually pour the dry ingredients into the wet ingredients and mix until a dough forms.
Tip: Don't overmix, the dough should be slightly sticky
- 5
Divide the dough into 6 equal pieces and roll each piece into a long rope.
Tip: Make sure the ropes are even in diameter for even baking
- 6
Cut each rope into 1-inch pieces and place them on the prepared baking sheet.
Tip: Leave about 1 inch of space between each whirl
- 7
Bake for 15-20 minutes, or until the whirls are lightly golden brown.
Tip: Rotate the baking sheet halfway through baking
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Transfer the whirls to a wire rack to cool completely
- 9
Melt the white chocolate in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each heating to prevent burning
- 10
Dip each whirl into the melted white chocolate, using a fork to coat evenly.
Tip: Tap off excess chocolate by gently tapping the fork against the side of the bowl
- 11
Roll the dipped whirls in crushed hazelnuts to coat.
Tip: Press the nuts gently onto the chocolate for better adhesion
- 12
Place the coated whirls on a piece of parchment paper and refrigerate for at least 30 minutes to set.
Tip: Chill the whirls before serving for a better texture
- 13
Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Refrigerate the whirls for up to 5 days for optimal freshness
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