The moment you pull a tray of freshly baked Viennese Finger Biscuits from the oven, the sweet scent of butter and sugar fills your kitchen, instantly turning it into a cozy haven. Picture this: it’s a rainy afternoon, the kind that begs for a warm treat, and you decide to whip up these delightful raspberry-filled cookies. Not only do they brighten up any dreary day, but their charming appearance and rich flavors make them the perfect companion for your afternoon tea or a cheerful gathering with friends.
I’ll never forget the first time I served these cookies at a family get-together. The combination of buttery biscuit, luscious raspberry preserves, and a decadent dark chocolate dip left everyone reaching for seconds. What sets these Viennese cookies apart is their elegant yet easy-to-make nature—who would guess such a sophisticated treat requires just a few simple ingredients and minimal effort? Whether you’re a seasoned baker or an enthusiastic beginner, this recipe is sure to add a touch of sweetness to your day, transforming your kitchen into a delightful little bakery!
Why are Viennese Finger Biscuits so special?
Decadent delight: Each bite offers a heavenly combination of buttery biscuit and luscious raspberry.
Gourmet finish: The dark chocolate dip adds a touch of elegance, making them visually stunning.
Quick to make: With just a few simple ingredients, you can whip up these treats in no time.
Perfect for sharing: They’re an impressive dessert for gatherings, guaranteed to impress friends and family.
Versatile treat: Enjoy them with coffee or tea, or package them as gifts! Explore more unique cookie recipes in our collection to keep your baking adventures exciting.
Viennese Finger Biscuits Ingredients
For the Biscuit Dough
• Unsalted butter – 15 tablespoons (7 ounces/212g) at room temperature for a rich and creamy texture.
• Confectionary sugar – 2 ounces (58g) adds sweetness and lightness to the dough.
• Self-rising flour – 4 ounces (112g) helps create a tender texture in your Viennese finger biscuits.
• All-purpose flour – 4 ounces (112g) balances the dough for the perfect structure.
• Kosher salt – 1/4 teaspoon enhances the flavors and balances the sweetness.
• Vanilla extract – 1 teaspoon for a delightful aromatic flavor.
For the Buttercream Filling
• Unsalted butter – 6 tablespoons (3 ounces/85g) adds creaminess to the icing.
• Confectionary sugar – 6 ounces (174g) makes for a smooth and sweet buttercream.
• Vanilla extract – 1/2 teaspoon enriches the filling with a comforting aroma.
For the Garnishing
• Dark chocolate – 4 ounces (112g), melted for dipping and adding a luxurious finish.
• Raspberry preserves – 4 ounces (112g) to generously fill your delicious Viennese finger biscuits.
How to Make Viennese Finger Biscuits
-
Preheat: Start by preheating your oven to 350°F (175°C). This ensures even baking for your delicious Viennese finger biscuits. Line two baking sheets with parchment paper to prevent sticking.
-
Cream: In a standing mixer or using a hand mixer, cream together the 15 tablespoons of unsalted butter and 2 ounces of confectionary sugar. Beat until the mixture is light and fluffy—about 3-5 minutes will do the trick.
-
Mix: Gradually add in the 4 ounces of all-purpose flour, 4 ounces of self-rising flour, and 1/4 teaspoon of kosher salt. Blend until everything is well combined, then beat in 1 teaspoon of vanilla extract for added flavor.
-
Pipe: Fit a medium-sized pastry bag with a medium to large star tip. Fill the bag with your biscuit dough and pipe 2 1/2 inch lengths onto your lined baking sheets, spacing them about an inch apart.
-
Bake: Slide your trays into the oven and bake the biscuits for approximately 15-18 minutes. They should be lightly browned on the bottoms. Allow them to cool on the baking sheets for at least 5 minutes before transferring to a cooling rack.
-
Make Buttercream: For the buttercream filling, beat together 6 tablespoons of unsalted butter, 6 ounces of confectionary sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. Let the buttercream come to room temperature for easy spreading.
-
Assemble: Take one biscuit and spread a generous layer of buttercream icing on its bottom. Place an un-iced biscuit on top to create a charming sandwich.
-
Add Preserves: If you’re using raspberry preserves, lightly spread a small amount on the bottom of a plain biscuit before assembling. This will make your biscuit even more delightful!
-
Dip in Chocolate: Melt 4 ounces of dark chocolate in a double boiler. Carefully dip one end of each biscuit into the melted chocolate and place it on a parchment-lined surface to set.
-
Store: Once the chocolate has hardened, transfer the finished biscuits to a covered tin or arrange them on a lovely platter for serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Viennese Finger Biscuits
Room Temperature: Keep your Viennese finger biscuits in an airtight container at room temperature for up to 3 days to maintain their delightful freshness.
Fridge: For longer storage, place the biscuits in the fridge for up to 1 week. Just be sure to wrap them well to prevent drying.
Freezer: To freeze, arrange the biscuits in a single layer on a baking sheet, then freeze until firm. Transfer to an airtight container and store for up to 3 months.
Reheating: If frozen, let them thaw in the fridge overnight. For a warm treat, you can briefly microwave them for 10-15 seconds before serving.
Viennese Finger Biscuits Variations
Feel free to explore these fun options to create your own twist on these delightful cookies!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy a cookie that fits your dietary needs without compromising taste. Many blends contain xanthan gum, which helps mimic the texture of traditional flour.
-
Fruity Twist: Swap raspberry preserves with strawberry, apricot, or even orange marmalade for a delightful fruity surprise. Each fruit shines through on the buttery biscuit base.
-
Nutty Delight: Add finely chopped nuts, such as pecans or hazelnuts, into the biscuit dough for an extra layer of flavor and crunchy texture. Just a handful will do, enhancing every bite with delightful nutty notes.
-
Spicy Kick: Mix in a pinch of cinnamon or nutmeg into the buttercream filling for a warm, aromatic twist. These spices pair beautifully with the chocolate and raspberry, perfect for a cozy vibe.
-
Vegan Version: Use a plant-based butter alternative and a suitable egg replacer like applesauce or flaxseed meal in your dough to create vegan-friendly biscuits. The results are just as scrumptious and inclusive!
-
Summer Refresh: Incorporate lemon or orange zest into the biscuit dough for a refreshing citrusy flavor that brightens up these cookies. It adds a zesty pop that perfectly complements the raspberry filling.
-
Chocolate Lovers: Fold in mini chocolate chips into the dough or sprinkle them over the chocolate-dipped ends for an extra layer of chocolate goodness. This variation will make your cookie experience even more indulgent!
With these variations, your Viennese Finger Biscuits will become a versatile treat, ready for any occasion and palatable for everyone!
Expert Tips for Viennese Finger Biscuits
• Use Room Temperature Butter: Ensure your unsalted butter is at room temperature for easier creaming and a smoother biscuit dough.
• Piping Perfection: When piping the dough, practice even pressure on the pastry bag to create consistent biscuit shapes—this makes a beautiful presentation!
• Watch Your Baking Time: Keep an eye on your biscuits in the oven—overbaking can lead to dry cookies. Aim for a light golden brown on the bottoms.
• Room Temperature Ingredients: Make sure both your buttercream and biscuits are at room temperature for easier assembly and a smoother filling experience.
• Enjoy with Raspberry Preserves: The raspberry flavor enhances the overall taste of the Viennese finger biscuits, so don’t skimp on it!
Make Ahead Options
These delightful Viennese Finger Biscuits are perfect for meal prep enthusiasts! You can prepare the biscuit dough and refrigerate it for up to 24 hours. Simply cream the butter and sugar, mix in the flour and vanilla, and then refrigerate the dough in an airtight container to keep it fresh. Additionally, the buttercream filling can be made up to 3 days ahead; just store it in the fridge and bring it to room temperature before assembly. When you’re ready to bake, pipe the cookies directly from the chilled dough onto the baking sheet, then proceed with the baking and chocolate dipping for restaurant-quality results with minimal effort!
What to Serve with Raspberry Chocolate Sandwich Cookies?
Imagine indulging in a warm, inviting setting filled with the sweet aroma of freshly baked treats—it’s the perfect backdrop for a delightful meal!
-
Rich Vanilla Ice Cream: The creaminess and warmth of vanilla ice cream beautifully balance the tart raspberry filling while adding a sumptuous touch.
-
Fresh Berries Medley: A mix of strawberries, blueberries, and raspberries adds a refreshing zing that brightens up the rich chocolate flavors.
-
Earl Grey Tea: With its subtle citrus notes, freshly brewed Earl Grey perfectly complements the sweetness of the cookies, making for a delightful afternoon experience.
-
Chocolate Espresso Beans: Their rich taste serves as a crunchy contrast to the softness of the biscuits, creating a perfect sweet-and-bitter party for your palate.
-
Sautéed Peaches: Layering warm, caramelized peaches with a dollop of whipped cream next to these cookies offers a luxurious flavor experience. The sweetness of the peaches enhances the raspberry filling in the biscuits.
-
Almond Macarons: These delicate, chewy treats provide a light contrast to the richness of the cookies, keeping the dessert table interesting with a touch of sophistication.
Raspberry Chocolate Sandwich Cookies Recipe FAQs
How do I choose ripe raspberries for filling?
Absolutely! When selecting raspberries, look for ones that are plump, firm, and vibrant in color. Avoid those with dark spots or that feel mushy. Perfectly ripe raspberries will be fragrant and slightly tender to the touch, ensuring a delightful filling for your cookies.
What’s the best way to store leftover cookies?
Very! Store your Raspberry Chocolate Sandwich Cookies in an airtight container at room temperature for up to 3 days. For extended freshness, you can place them in the fridge, where they’ll last for up to a week, just ensure they are wrapped to prevent them from drying out.
Can I freeze these cookies for later? How?
Absolutely! To freeze your Raspberry Chocolate Sandwich Cookies, first, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or a freezer-safe bag, layering parchment paper between cookies to avoid sticking. They will stay fresh for up to 3 months! When ready to enjoy, just thaw them in the fridge overnight, and they’ll be ready to eat.
What if my cookies spread too much while baking?
Common concern! If your cookies spread excessively, it could be due to using soft butter—ensure it’s just at room temperature, not melted. Also, make sure your dough is well-chilled before baking. If your cookies don’t hold their shape, try placing the dough in the fridge for about 30 minutes before piping!
Are there any dietary considerations for these cookies?
Very good question! For those with dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend to accommodate gluten sensitivities. Additionally, for a dairy-free version, use vegan butter and ensure that your confectionary sugar is free from animal products. Always check labels for allergens as dark chocolate may contain traces of nuts.
How long do I need to let the cookies cool before assembling?
Definitely! Let your baked cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack. This prevents them from breaking while you handle them. Allow them to cool completely at room temperature for about 20-30 minutes to ensure the buttercream icing doesn’t melt when you spread it.
Delicious Viennese Finger Biscuits with Raspberry Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the unsalted butter and confectionary sugar until light and fluffy.
- Gradually add all-purpose flour, self-rising flour, and kosher salt; mix well and beat in vanilla extract.
- Pipe 2 1/2 inch lengths of dough onto the baking sheets, spacing them an inch apart.
- Bake for approximately 15-18 minutes, until lightly browned on the bottoms.
- For the buttercream filling, beat together unsalted butter, confectionary sugar, and vanilla extract until smooth.
- Spread buttercream on the bottom of a biscuit and sandwich with another biscuit.
- Spread raspberry preserves on a plain biscuit before assembling, if desired.
- Melt dark chocolate and dip one end of each biscuit into it; let set on parchment paper.
- Store in an airtight container once chocolate has hardened.