Double Chocolate Viennese Biscuits

Name: Double Chocolate Viennese Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Ingredients: Powdered sugar ½ cup; Butter at room temperature 1 cup; Type 00 flour 1 cup; Unsweetened cocoa powder 1.4 tbsp; Whole milk &frac18; cup; Orange peel 1; Dark chocolate 4.4 oz; Chopped hazelnuts to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Makes: 30 pieces
Cost: Low

PRESENTATION

Rich chocolate flavor stands out in these Double Chocolate Viennese Biscuits, bringing that special holiday cookies feeling right to your table. Smooth, deep cocoa taste and a soft, almost melt-in-your-mouth texture make every bite something DELICIOUS that appeals to just about everyone. Generous layers of double chocolate give these chocolate dipped cookies a bold look and AMAZING appeal—families love having them around for winter celebrations, school parties, or just as an after-dinner treat. A nice, dark color with a simple, classic biscuit shape means they're always good-looking, while the delicate, sweet flavor and festive biscuit style guarantee lots of requests for more. That strong cocoa flavor with a tender, crisp bite works wherever you want an easy winner…home bakers know these cookies add something special to any holiday baking display. Even picky eaters tend to come back for another one—people notice when a cookie recipe tastes this good.

Busy families count on these easy biscuit recipes because they're so flexible—you get reliable results and cookies that pretty much look and taste amazing every time. Birthday celebrations, casual gatherings, or everyday snacks, these soft yet still a little crisp biscuits fit right in and handle all kinds of occasions with ease. Pass them out with coffee at brunch or tuck a few in a lunchbox (kids LOVE the double chocolate and adults like the not-too-sweet flavor). Want to switch things up? Decorate with holiday sprinkles for that playful party touch, or just enjoy as-is for chocolate bliss. These chocolate dipped cookies work well with milk but go just as nicely with fruit, tea, or even a little cream cheese—a snack spread families come back to again and again. Simple presentation, great flavor, and the confidence of knowing these cookies always make people smile…home cooks often keep this recipe on repeat because the combination of chocolate, pretty look, and nice texture covers all the bases for reliable family enjoyment. A fluffy-on-the-inside, crisp-on-the-outside treat that just feels right for holiday moments and everyday happiness alike.

INGREDIENTS

Ingredients for 30-35 Cookies: Powdered sugar ½ cup (60 g); Butter 1 cup (115 g) - at room temperature; Type 00 flour 1 cup (125 g); Unsweetened cocoa powder 1.4 tbsp (20 g); Whole milk ⅛ cup (30 g); Orange peel 1

For Garnishing: Dark chocolate 4.4 oz (125 g); Chopped hazelnuts to taste

Preparation

How to prepare Double Chocolate Viennese Biscuits

To prepare the double chocolate Viennese cookies, beat the butter with the powdered sugar using an electric mixer (1-2), until you get a frothy mixture 3.

Add the zest of 1 untreated orange 4, then add the flour and cocoa 5, sift them and add to the butter and sugar cream 6. Work the mixture again to blend the cocoa and flour,

then add the milk 7 and mix again; you should get a dough that is neither too hard nor too liquid, with a buttery consistency. Transfer it into a piping bag with a fairly large star nozzle 8; place a sheet of baking paper on a baking tray, then start forming the cookies about 2 to 2.5 inches long 9,

arranged a couple of inches apart from each other 10. Bake the cookies in a preheated static oven at 356°F for about 12 minutes (320°F for about 6-8 minutes if using a convection oven). With these quantities, you will get about 30-35 cookies. Once baked, remove them from the oven and let them cool on a wire rack 11; meanwhile, melt the chocolate in the microwave or in a bain-marie (in this case, the water in the pot on the fire should not touch the bottom of the bowl or pot where you are melting the chocolate). Once melted 12

dip one end of each cookie into the chocolate 13 and place them on a tray lined with baking paper 14; then sprinkle each cookie with some crumbs over the part with the melted chocolate 15. Let the melted chocolate set at room temperature and your double chocolate Viennese cookies are ready to be served!

Storage

Store the double chocolate Viennese cookies in a tin box or glass jar.

Freezing is not recommended.

Tip

To make sure the crumbs stick to the melted chocolate, it's best to sprinkle them on the cookies immediately after dipping them in the chocolate, so as to prevent the latter from cooling and drying.
If you don't like hazelnuts, no problem! You can use pistachio or almond crumbs. The more indulgent ones can create a mix with these three crumbs and thus cover the double chocolate Viennese cookies!

For the translation of some texts, artificial intelligence tools may have been used.