Prepare to transform your kitchen into a gourmet paradise with these irresistible Chocolate Orange Viennese Fingers – a delicate Austrian treat that will make your taste buds dance with delight! Imagine biting into a buttery, crisp cookie infused with rich cocoa and bright orange zest, then dipped in luxurious dark chocolate. These elegant cookies are not just a dessert; they're a culinary experience that will impress your guests and satisfy your sweet tooth like never before!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Austrian
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon orange zest
- 1/2 cup dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring a smooth, flat surface.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light, fluffy, and pale in color, approximately 3-4 minutes.
- Add vanilla extract and orange zest to the butter mixture, beating until fully incorporated and fragrant.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the butter mixture, mixing gently until a smooth, soft dough forms. Be careful not to overmix.
- Transfer the dough to a piping bag fitted with a large star-shaped nozzle. Pipe 3-inch long finger-shaped cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden and the cookies are set but not browned.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, melt the dark chocolate using a double boiler or microwave, stirring until smooth and glossy.
- Dip one end of each Viennese finger into the melted chocolate, allowing excess to drip off. Place on parchment paper to set.
- Optional: Sprinkle some additional orange zest over the chocolate-dipped end for extra flavor and decoration.
- Let the chocolate set completely at room temperature or refrigerate for faster setting, approximately 10-15 minutes.
- Store in an airtight container between layers of parchment paper at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect piping consistency.
- Use a star-tipped piping bag for that classic, professional-looking ridged texture.
- Be gentle when folding the dry ingredients to maintain the light, delicate texture of the cookies.
- Watch the baking time carefully – these cookies should be just set and lightly golden, not browned.
- For the smoothest chocolate coating, use high-quality dark chocolate and melt it slowly and carefully.
- If the piping feels challenging, you can also use a cookie press or shape the cookies with a spatula.
- Let the cookies cool completely before dipping in chocolate to prevent melting and ensure a clean, crisp finish.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 12g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 17mg
