Viennese Hazelnut Butter Thins

Viennese Hazelnut Butter Thins Recipe - Authentic Austrian Dessert

Region / culture: Austria | Servings: 24

Introduction

Viennese Hazelnut Butter Thins are delicate and delicious cookies that are perfect for any occasion. These buttery cookies are filled with the rich flavor of ground hazelnuts and dipped in decadent melted chocolate. They are sure to impress your friends and family with their elegant appearance and irresistible taste.

History

Viennese Hazelnut Butter Thins have their origins in the traditional Viennese pastry culture. The combination of buttery dough, ground hazelnuts, and chocolate is a classic flavor profile that has been enjoyed for generations. These cookies are often served during the holiday season in Austria and are a popular treat at tea time or as a dessert.

Ingredients

1 cup of hazelnuts
1.25 cups of all-purpose flour
0.25 tsp of salt
1.25 cups of powdered sugar
1 cup of softened butter
1 egg
1 tsp of vanilla
1 cup of semi-sweet chocolate chips

How to prepare

Preheat the oven to 350°F (177°C).
To remove the skins from the hazelnuts, spread them in a single layer on a baking sheet.
Bake for 10 to 12 minutes or until the hazelnuts are toasted and the skins begin to flake off. Let them cool slightly.
Wrap the hazelnuts in a heavy kitchen towel and rub them against the towel to remove as much of the skins as possible.
Place the hazelnuts in a food processor and process using an on/off pulsing action until they are ground but not pasty.
In a small bowl, combine the flour and salt.
In a medium bowl, beat the powdered sugar and butter with an electric mixer at medium speed until light and fluffy.
Gradually beat in the egg and vanilla, then gradually add the flour mixture. Beat in the ground hazelnuts at low speed until well blended.
Place the dough on a sheet of waxed paper and use the paper to roll it back and forth, forming a log that is 12 inches long and 2.5 inches wide.
Wrap the log in plastic wrap and refrigerate until firm, for at least 2 hours or up to 48 hours.
Preheat the oven to 350°F (177°C). Cut the dough into 0.25 inch-thick slices and place them on ungreased cookie sheets.
Bake for 10 to 12 minutes or until the edges are very lightly browned.
Let the cookies stand on the cookie sheets for 1 minute.
Remove the cookies to wire racks and let them cool completely.
Place the chocolate chips in a 2 cup glass measure.
Microwave on high for 1 to 1.5 minutes or until melted, stirring after 1 minute and at 30-second intervals after the first minute.
Dip the cookies into the melted chocolate, coating about half of each cookie.
Transfer the cookies to waxed paper and let them stand at room temperature for 1 hour or until the chocolate is set.

Variations

Substitute almonds or walnuts for the hazelnuts for a different flavor profile.
Drizzle melted white chocolate over the cookies for a decorative touch.
Add a sprinkle of sea salt on top of the chocolate for a sweet and salty contrast.

Cooking Tips & Tricks

Make sure to toast the hazelnuts before grinding them to enhance their flavor.

- Refrigerating the dough before slicing and baking will help the cookies hold their shape.

- Be careful not to overbake the cookies, as they should be light golden brown around the edges.

- Use high-quality chocolate for dipping to ensure a smooth and glossy finish.

Serving Suggestions

Serve Viennese Hazelnut Butter Thins with a cup of hot tea or coffee for a delightful afternoon treat. They also make a great addition to a holiday cookie platter or as a gift for friends and family.

Cooking Techniques

The key cooking techniques for Viennese Hazelnut Butter Thins include toasting and grinding the hazelnuts, creaming the butter and sugar, and dipping the cookies in melted chocolate.

Ingredient Substitutions

If you don't have hazelnuts, you can use almonds or walnuts instead. You can also use margarine as a substitute for butter, but the flavor may be slightly different.

Make Ahead Tips

You can make the dough for Viennese Hazelnut Butter Thins ahead of time and refrigerate it for up to 48 hours before slicing and baking. The baked cookies can also be stored in an airtight container for up to a week.

Presentation Ideas

Arrange Viennese Hazelnut Butter Thins on a decorative platter and dust with powdered sugar for a festive touch. You can also package them in a gift box with a ribbon for a thoughtful homemade gift.

Pairing Recommendations

Viennese Hazelnut Butter Thins pair well with a variety of beverages, including tea, coffee, hot chocolate, or a glass of milk. They also go well with fresh fruit or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store Viennese Hazelnut Butter Thins in an airtight container at room temperature for up to a week. To reheat, place them in a 350°F (177°C) oven for a few minutes to warm them up.

Nutrition Information

Calories per serving

Each serving of Viennese Hazelnut Butter Thins contains approximately 150 calories.

Carbohydrates

Each serving of Viennese Hazelnut Butter Thins contains approximately 12 grams of carbohydrates.

Fats

Each serving of Viennese Hazelnut Butter Thins contains approximately 9 grams of fats.

Proteins

Each serving of Viennese Hazelnut Butter Thins contains approximately 2 grams of proteins.

Vitamins and minerals

Viennese Hazelnut Butter Thins are a good source of vitamin E and magnesium from the hazelnuts.

Alergens

Viennese Hazelnut Butter Thins contain hazelnuts, butter, and eggs, which may be allergens for some individuals.

Summary

Viennese Hazelnut Butter Thins are a delicious treat that is relatively low in carbohydrates and protein, but higher in fats. They provide a good source of vitamin E and magnesium from the hazelnuts.

Summary

Viennese Hazelnut Butter Thins are a delightful and elegant cookie that is perfect for any occasion. With their rich hazelnut flavor and decadent chocolate coating, they are sure to be a hit with your friends and family. Enjoy these delicious cookies with a cup of tea or coffee for a special treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a crisp autumn day, the leaves were changing colors, and the air was filled with the delicious scent of baked goods. I was walking through the bustling streets of Vienna, taking in the sights and sounds of this beautiful city, when I stumbled upon a quaint little bakery tucked away in a corner.

As I entered the bakery, I was greeted by the warm aroma of freshly baked pastries and breads. The display case was filled with an array of delectable treats, but one in particular caught my eye - Viennese Hazelnut Butter Thins. The delicate cookies were thin and crumbly, with a rich buttery flavor and a hint of nuttiness from the hazelnuts. I knew I had to learn how to make them.

I struck up a conversation with the friendly baker, who graciously shared the recipe with me. She explained that Viennese Hazelnut Butter Thins were a traditional Austrian treat, often served during the holidays or special occasions. The recipe was simple, but the key was in the quality of the ingredients and the precise technique.

I eagerly took notes as the baker walked me through the recipe, detailing each step and offering helpful tips along the way. She emphasized the importance of using high-quality butter and fresh hazelnuts, as well as taking care not to overmix the dough. The cookies needed to be rolled out thinly, then cut into delicate shapes before baking to a golden perfection.

Armed with my newfound knowledge, I returned home and set to work in my own kitchen. I gathered the ingredients, measured them out precisely, and began to mix the dough. The buttery aroma filled the air as I rolled out the dough and cut it into delicate shapes, just as the baker had shown me.

As the cookies baked in the oven, I watched eagerly, my heart filled with anticipation. When they emerged, golden and crispy, I knew I had succeeded. The Viennese Hazelnut Butter Thins were perfect - thin and delicate, with a rich buttery flavor and a satisfying crunch from the hazelnuts.

I shared the cookies with my family and friends, who marveled at their delicious taste and delicate texture. They were a hit, and soon became a staple in my repertoire of recipes. I made them for special occasions, holidays, and whenever I wanted to treat myself to a taste of Vienna.

Over the years, I have continued to perfect the recipe for Viennese Hazelnut Butter Thins, tweaking it here and there to suit my tastes and preferences. Each time I make them, I am transported back to that crisp autumn day in Vienna, when I first laid eyes on the recipe that would become a beloved favorite in my kitchen.

Now, as I pass on the recipe to you, my dear grandchild, I hope that you will find as much joy and satisfaction in making Viennese Hazelnut Butter Thins as I have. May they bring you comfort, warmth, and a taste of tradition from a faraway land. Enjoy, and happy baking.