1,480 easy and fully explained recipes, with +66K photos and 78 videos

Viennese Shortbread

The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.

18 K 4.3/5 (6 reviews)

3 hours 5 min. difficulté

Easy

2.60 €

45 pieces

7 Ingredients

Last modified on: June 4^th 2023

For this recipe: I want to make it (223×) I made it (254×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 45 pieces, you will need:

1 495 ml butter
2 150 ml icing sugar
3 30 ml vanilla sugar
4 1 litre 29 ml flour
5 6 pinches fine (or table) salt
6 90 mls egg white
7 375 mls dark chocolate

Change these quantities to make:

5 pieces 15 pieces 30 pieces 45 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 2 hours

Cooking: 30 min.

All in all: 3 hours 5 min.

When should you start or finish this recipe?

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 495 ml 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.

Sift 150 ml icing sugar over butter, then add 30 ml vanilla sugar.

Stage 3 - 3 min.

Mix with a wooden spatula until smooth.

Stage 4 - 3 min.

Add 1 litre 29 ml flour, 6 pinches fine (or table) salt and 90 mls egg white.

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).

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.

Let cool on a wire rack.

Set aside the baking sheet and the paper.

Stage 10 - 10 min.

Chocolate topping

Melt in a bain-marie or microwave oven 375 mls 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.
sablé trop beurré

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten, egg

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)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020526 K 44.2 14 hours 30 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017416 K3.5 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017463 K4.2 2 hours 15 min.

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15^th 20182.76 M 23.4 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.