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Vienna shortbread cookies with cocoa

I continue to share recipes from the book «LaRousse. Chocolate » by Pierre Hermé. The cookies are very simple to make, don't require complicated products and long manipulations, but turn out very delicious, crunchy and have an intense chocolate flavor. Shall we?

Vienna shortbread cookies

Constituents (about 30 pieces):

  • flour – 260g
    • .
  • cocoa powder – 30 gr.
  • softened butter – 250 gr.
  • sugar powder – 100 gr.
  • salt – a pinch
  • egg whites – 2 pcs.

Cooking Viennese shortbread cookies:

Sift the flour together with the cocoa.

flour and cocoa

In a bowl, beat the softened butter to a creamy consistency.

whipped butter

Pour in the sifted powdered sugar and salt and beat until the mixture is smooth.

Whisk the egg whites lightly. Measure out 3 tbsp of the whipped egg whites and whisk into the previous mixture.

Pour the whipped egg whites into the previous mixture.

Pour in the flour and cocoa mixture and mix gently, without using too much force, until the dough is smooth.

Pour in the flour and cocoa mixture and mix gently until the dough is smooth.

Add the flour and cocoa mixture and mix gently, without using too much force.

chocolate batter

Place the batter in a pastry bag fitted with a #9 fluted nozzle and pipe the batter onto a parchment-lined baking tray in W-shaped pancake shapes about 5 cm long and 3 cm wide, 2-3 cm apart.

Place the batter in a pastry bag fitted with a #9 fluted nozzle and pipe the batter onto a parchment-lined baking tray in W-shaped pancake shapes about 5 cm long and 3 cm wide.

cookies on baking tray

Bake the cookies in a preheated oven at 180 degrees Celsius for about 12 minutes.

chocolate chip cookies

Cool the finished cookies on a rack.

Have a nice tea party!

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