Viennese Chocolate Fingers Recipe

Name: Viennese Chocolate Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1/2 cup salted butter, softened to room temperature; 6 tablespoons powdered sugar; 1 1/2 cups all-purpose flour, sifted; 2 1/4 teaspoons baking powder; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 2 1/2 ounces semisweet chocolate (chips work) or 2 1/2 ounces dark chocolate, chopped into pieces (chips work); For dipping; 4 -5 ounces semisweet chocolate (chips work) or 4 -5 ounces dark chocolate, chopped into pieces (chips work); parchment paper

Servings: persons

cooking spray
1/2 cup salted butter, softened to room temperature
6 tablespoons powdered sugar
1 1/2 cups all-purpose flour, sifted
2 1/4 teaspoons baking powder
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 1/2 ounces semisweet chocolate (chips work) or 2 1/2 ounces dark chocolate, chopped into pieces (chips work)
For dipping
4 -5 ounces semisweet chocolate (chips work) or 4 -5 ounces dark chocolate, chopped into pieces (chips work)
parchment paper

1
Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
2
Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
3
Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
4
Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
5
Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
6
Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
7
Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
8
Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
9
Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.

1143

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 1/2 cup salted butter, softened to room temperature, 6 tablespoons powdered sugar, 1 1/2 cups all-purpose flour, sifted, and more.

Yes, Viennese Chocolate Fingers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Viennese Chocolate Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions