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Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
22 K 4.3/5 (6 reviews)
3 hours 5 min.
Easy
45 pieces
7 IngredientsLast modified on: June 4th 2023
For 45 pieces, you will need:
- 1
2 cups + 2 tablespoons butter - 2
2⁄3 cup icing sugar - 3
2 tablespoons vanilla sugar - 4
4 1⁄3 cups flour - 5
6 pinches fine (or table) salt - 6
½ cup egg white - 7
1 2⁄3 cup dark chocolate
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 3 hours 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Preparation of the dough
In a small bowl, pour 2 cups + 2 tablespoons butter cut into small pieces.If the butter is cold (it comes out of the fridge), let it soften at room temperature for at least 1 hour.
Stage 2 - 2 min.
Stage 3 - 3 min.
Mix with a wooden spatula until smooth.
Stage 4 - 3 min.
Stage 5 - 3 min.
Mix until you have a smooth dough.
You can do this with a spatula again, or simply by hand, which is very quick.
Preheat your oven to 180°C (360°F).
You can do this with a spatula again, or simply by hand, which is very quick.
Preheat your oven to 180°C (360°F).
Stage 6 - 2 min.
Put the dough in a pastry bag lined with a fluted tip.
Stage 7 - 5 min.
Piping and baking
Pipe the dough onto a sheet of baking paper on a baking sheet in any shape or size you like.If you have trouble because the dough is too hard, pop the piping bag into the microwave for a few seconds, or hold it between your hands, to soften it.
Stage 8 - 30 min.
Bake for about 30 minutes, be careful not to overcook them, the shortbread should remain soft.
Stage 9 - 30 min.
Stage 10 - 10 min.
Chocolate topping
Melt in a bain-marie or microwave oven 1 2⁄3 cup dark chocolate.I recommend using a small container with high sides, in this case a simple jam jar, it will be much easier to dip the cookies.
Stage 11 - 7 min.
Dip the end, or ends, of each cookie into the melted chocolate.
Stage 12 - 30 min.
Place them on the baking sheet, do this for all the shortbread and then put in the fridge for at least 30 minutes.
Stage 13
Your Viennese shortbread is ready.
Remarks
If your shortbread flattens out after baking, as in this photo, it's probably because you used a little too much butter.
Keeping: A few days in a jar or a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 980 RDI=90 % | 500 RDI=80 % | 8,220 RDI=410 % | 34,410 RDI: 410 % |
| Per 100 g | 4 RDI=2 % | 60 RDI=5 % | 30 RDI=4 % | 480 RDI=20 % | 2,010 RDI: 20 % |
| Per piece | 1 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
How much will it cost?
- For 45 pieces : 7.70 €
- Per piece : 0.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Biscuit de Savoie sponge cake, Poppy seed and lemon cake, Coconut tuiles, Lobster Thermidor, Kugelhof for Nanou, ... See them all 201
Butter
Like these other recipes: Apple and whisky crumble, Gratin slices with spinach, Norwegian tartines, Mushroom duxelles, Oaty walnut cake , ... See them all 472
Dark chocolate
Like these other recipes: Brownies, Chocolate mug cake, Chocolate thins with toasted nuts, Mint and chocolate cream, Chocolate mousse with hazelnuts, ... See them all 36
Icing sugar
Like these other recipes: Mini lemon millefeuilles, Almond cream or frangipane, Pistachio madeleines, Oat financiers for Louise, Brioche slices with almond cream, ... See them all 61
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