Viennese Chocolate Fingers
"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."
- Ready In:
- 52mins
- Ingredients:
- 11
- Serves:
-
36
ingredients
- cooking spray
- 118.29 ml salted butter, softened to room temperature
- 88.74 ml powdered sugar
- 354.88 ml all-purpose flour, sifted
- 11.09 ml baking powder
- 44.37 ml cornstarch
- 1.23 ml salt
- 1.23 ml cinnamon
- 70.87 g semisweet chocolate (chips work) or 70.87 g dark chocolate, chopped into pieces (chips work)
-
For dipping
- 113.39-141.74 g semisweet chocolate (chips work) or 113.39-141.74 g dark chocolate, chopped into pieces (chips work)
- parchment paper
directions
- 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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Reviews
-
My first try making these was a total failure. I'm going to try again and see if I can make it work, but I believe the butter amount is incorrect. As soon as I get the chance, I will try this again and rewrite this review.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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