chocolate viennese fingers

Chocolate Viennese Fingers


  • 3/4 cup unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 cup all-purpose flour
  • 1 tbsp unsweentened cocoa
  • 4 squares semisweet chocolate


  1. Preheat oven to 350ºF.
  2. In a bowl, using an electric mixer, beat the butter and sugar together until it’s light and fluffy.
  3. Sift in the flour and unsweetened cocoa and gradually beat until the mixture is smooth and creamy.
  4. Using a pastry bag with a 0.4 inch (1 cm) tip and pipe 2 inch lengths of the mixture onto two large nonstick baking sheets. Note: If you don’t have one, get a clean pastic bag and cut a 0.4 inch diameter hole at one end of the corner and use that as a pastry bag.
  5. Using a fork, press on top of each of the cookie to make a fork mark.
  6. Bake for 10 to 15 minutes until just firm.
  7. Transfer to wire racks to cool.
  8. After the cookies are completely cooled off, melt the chocolate. Click here to see how to melt the chocolate.
  9. Dip each end of the cookies into the chocolate carefully and let it cool before serving.

Prepare 25 Double Chocolate Viennese Fingers.

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