Viennese biscuits with apricot layer

Category: Confectionery
Kitchen: austrian
Viennese biscuits with apricot layer

Ingredients

flour 220 g
butter 150 g
egg 1 PC
yolk 1 PC
lemon zest 1/2 pc
vanilla taste
powdered sugar 2 tbsp. l
salt pinch
apricot jam, confiture 2 tbsp. l.
Glaze:
chocolate black 100 g
butter 50 g

Cooking method

  • And again the beloved Viennese biscuits - delicate aromatic and nostalgic favorite!
  • It is easy to prepare, eaten quickly. In short, very simple, which cannot be said about the taste.
  • Cooking the dough:
  • add powdered sugar, vanilla, cubes of softened butter to the flour and grind everything to a crumbly state.
  • Next, add the lemon zest to the mixture, then the egg, yolk and knead the dough.
  • Now let's start forming the cookies. You can cut out simple circles, or you can make it truly Viennese.
  • Viennese biscuits with apricot layer We spread the dough in portions on parchment, form in the form of shells. Whoever has a pastry syringe puts it off, and I did it by hand: I pressed the ball a little and applied a drawing on top with a fork.
  • We bake for 20 minutes at 190 * C.
  • Viennese biscuits with apricot layer Cool the finished cookies on a wire rack.
  • Viennese biscuits with apricot layer Lubricate half of the cookies with jam.
  • Viennese biscuits with apricot layer We glue the two halves together.
  • Next, melt the chocolate with butter and dip our cookies one by one. We put on a grate for solidification.
  • As you can see, everything is very fast and simple. But the taste ... You don't have to rush to get a cup of Viennese coffee. Enjoy your stay!
  • Viennese biscuits with apricot layer
  • Viennese biscuits with apricot layer

The dish is designed for

12-16 pcs

Time for preparing:

35-45 minutes

Cooking program:

oven

Note

The recipe is borrowed from Y. Vysotskaya.

taniakrug
What a beauty!!! Straight felt the aroma!
I'm going to get the oil to heat up.
Thanks for the recipe
MariS
Quote: taniakrug
Straight felt the aroma!

The aroma is actually intense - I love it since childhood! Tanya, thanks for stopping by, and I'll be waiting for you to taste ..
gala10
Marinochka, thanks for the recipe! I love Viennese cookies very much. Indeed, there can be nothing better for coffee. And with apricot jam - that's great ...
MariS
Quote: gala10
And with apricot jam - that's great ...

Gal! So that was the decisive factor for me so as not to doubt: to bake or not to bake!
Elven
Mmmm ... what an appetizing cookie I took to bookmarks
Marish, please tell me, is it crumbly? It looks like my favorite cookie since childhood. In our local confectioneries they sell such soft-crumbly cookies glued with apple jam. I've been looking for a recipe for a long time ... maybe this is it. We urgently need to try!
MariS
Quote: Elven
In our local confectioneries they sell such soft-crumbly cookies glued with apple jam. I've been looking for a recipe for a long time ... maybe this is it

I realized what kind of cookie you dream about. I think this is the best, but only tastier, because its own and from high-quality raw materials! I hope, Len, you found what you were looking for (I really want to believe in it!)
Elven
Quote: MariS
I realized what kind of cookie you dream about
We call it "Bereznyakovskoe" Probably in honor of the city of Bereznyaki (this is near the city of Perm)
Quote: MariS
I hope, Len, you found what you were looking for (I really want to believe in it!)
I hope so too
MariS
Here, it seems, it was called Viennese ... Well, okay, Len, if something (suddenly, not it), should I run far?
ang-kay
Marina, such beauty. And with apricots! I love apricot jam and shortbread cookies. Thank you.
Elven
Quote: MariS
should I run far?
Marishwhat are you doing? I love any shortbread cookie.
Quote: MariS
Here, it seems, it was called Viennese.
Well, we have a lot of the same things since Soviet times under different names.

For example, cupcake Stolichny and cupcake Sverdlovsky are the same

posetitell
Mmmm, I want it! And I will! Great recipe. I'll try with strawberries. jam (there are frozen strawberries, but apricot jam - no).
MariS
Quote: ang-kay
I love apricot jam and shortbread cookies.
Quote: Elven
I love any shortbread cookie.

Angela, Lena, you are my sisters! If it were not for the figure to observe, I would eat it every day (especially apricot jam, jam!).

Quote: posetitell
I'll try with strawberries. jam

Yes, Nika, any jam will do. But, for some reason, I wanted to try it with lemon ... And it is quite possible to do without chocolate, in my opinion.
ang-kay
Quote: MariS
If not for the figure to watch
No need to say!
Rada-dms
MariS, such cookies are enticing! I found a jar of jam here, it's already darkened a little, but it will go into cookies for myself! Thank you for such a wonderful recipe! I LOVE apricot jam, and also apple with lingonberry and strawberry, and thorns!

I am hinting, maybe with others it will turn out well? Or are there any more recipes?

MariS
Quote: Rada-dms
LOVE apricot jam

Rada-dms, great! And you are a sister! True, you still adore apple-lingonberry-strawberry. I still feel like a kindred spirit ...
MariS
Quote: Rada-dms
I hint, maybe with others it will turn out well? Or are there any more recipes?

Ol, with others it will be just as tasty. And there are always other recipes ... And if you need to add some kind of jam, use it with cottage cheese or ice cream, and even sprinkle with nuts - I draw myself with your jams instead of you - I visualize, so to speak, a picture (suddenly, right now will manifest itself in reality ?!)
Rada-dms
Quote: MariS
And you are a sister!

Uryayaya !!! But the most apricot! I do not like to break away from the team!
Do you think you can make this dough through the press?
Yesterday I was wandering about recipes for cookies, and I was not ripe for any biscuit.
And the itch remained! so wait for the report soon!
MariS
Quote: Rada-dms


And the itch remained! so wait for the report soon!
How familiar it is! Also today I was scouring for half a day in search of carrot pie ... And so, and so in my thoughts baked. And I tried the stove on the stove (mentally). As a result, I went to dinner - it just kindled my appetite in vain. But the itch, the itch, you know, something needs to be drowned out - I'll go and cook dinner ...

Quote: Rada-dms


Do you think you can make this dough through the press?

Ol, they promised that through the press it turns out - the author did just that, I did it manually. So I'm looking forward to the itch ending.
posetitell
Quote: MariS


Yes, Nika, any jam will do. But, for some reason, I wanted to try it with lemon ... And it is quite possible to do without chocolate, in my opinion.

Thank you, then as I deal with the tooth, I will. Nah, I'll put chocolate (right there is an ideal recipe for me - everything is possible, including dark chocolate, I will eat like that)
MariS
Quote: posetitell
as I deal with the tooth, I will.

I wish you a speedy recovery and will look forward to it!
NataliARH
MarinaIsn't this delicious biscuit an echo of the German competition? I will dream about them, cook and remember all the goodies! Thanks for the recipe
MariS
Quote: NataliARH
Isn't this delicious biscuit an echo of a German competition?

You got it right, Natasha! The taste, familiar to everyone from childhood - many families baked such cookies (well, or similar). Apparently, a trophy recipe - someone brought from Europe ... But everyone thought it was their own homemade recipe.
posetitell
Well, that's what I did. Please do not judge strictly for the type of cookies, this is the first time I am doing it with a layer and topping, I myself understand that it does not look as beautiful as that of the masters. But delicious! I still have some jam (I made it from frozen strawberries for these cookies), so I put it on the chocolate. Chocolate. I applied the topping heartily (I made a double portion of everything, so it turned out a lot ...), but it's even better. I really liked the dough especially: it turned out so airy, and it was pleasant to work with and everything was "comme il faut" in it. My cookies are big and flatter, like cakes (my cant is inexperience). But it's so delicious. We must do it with different jams. Thanks again for the recipe.
Viennese biscuits with apricot layer
taniakrug
I also did it yesterday, only without chocolate, sprinkled it with powder. It turned out 16 twins, the dough is very pleasant to work with, I squeezed right between my palms, and then with a fork like Marina. I didn't have time to take a picture, I thought they would try, then ..and then no more. Delicious!!!
MariS
Quote: posetitell
dough: it is so airy, and pleasant to work with and everything is "comme il faut"

So I waited for pleasant emotions! Thank you, Nika - so happy that I liked the cookies! And it looks quite presentable. My own chocolate icing is not so hot ... It is watered in the original from all sides. If you had to go to the table, next time you can cover it with chocolate on all sides.
MariS
Quote: taniakrug
I didn't have time to take a picture, I thought they would try, then .. and then there was no more. Delicious!!!

Well, I loosened up control and everything ... We need to keep a perimeter defense around the finished product until you take a photo - I already know from my own experience.
Tanya, I am very glad that the cookies did not disappoint!
Cvetaal
Marina, thank you very much for the delicious cookies! The layer was apricot jam, but I decided not to cover it with chocolate, or rather wanted to, but the family did not want to wait. It is necessary to bake at night so as not to deviate from the recipe

Viennese biscuits with apricot layer
MariS
Quote: Cvetaal
It is necessary to bake at night so as not to deviate from the recipe

... and to have time to take a photo.
Sveta, what beautiful cookies turned out! It's nice that you liked it - very nice!

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