Pistachio Viennese Whirls Recipe
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Easy
These teatime treats have been given a luxury makeover. Silky, sweet-scented Sicilian pistachios sandwiched between soft, buttery biscuits that almost melt in your mouth. There is no snap to these biscuits; in fact, they are so short, they are almost cakey in texture. They are lovely as they are, but if you want to push even more boats out, try dunking the underside of the whirls in melted chocolate and leaving them to set, before sandwiching them with the pistachio cream.
Ingredients Serves: 12
- 240g soft, unsalted butter
- 80g icing sugar, sifted
- 1 heaped tsp vanilla bean paste
- 240g plain flour
- 15g cornflour
- ½ tsp baking powder
- A generous pinch of salt
- A splash of milk
- 1 x 180g jar of Fiasconaro Pistachio Cream
Method
- Preheat the oven to 180°C (160°C fan) and line two large baking sheets with baking parchment.
- Cream the butter and sugar together until pale and fluffy. Mix in the vanilla, then sift over the flour and cornflour, baking powder and salt, and whisk to combine. If the mixture is too thick to pipe, whisk in a splash of milk, but not too much - it needs to be stiff enough to hold its shape.
- Fit a large piping bag with a large star shaped nozzle, then fill the piping bag with the biscuit dough. Do not overfill your piping bag; you can always refill it once you have piped enough biscuits to make room in the bag for more mixture.
- Pipe 24 swirled circles, approx. 5cm wide, on the baking sheets; make sure the biscuits are well-spaced apart.
- Bake for 10-12 minutes, or until pale golden. Leave the biscuits to cool on the baking sheets for 5 minutes, before transferring them to a wire rack to cool completely.
- Once cold, sandwich the biscuits together with the pistachio cream and serve.
© Speciality Cooking Supplies Limited 2024
About the author
Victoria Glass is a food writer and recipe developer and the author of six cookbooks, including her latest, Too Good to Waste. She was the first Food Writer in Residence at The Roald Dahl Museum & Story Centre where she encouraged hundreds of neophobic children to smell, touch and taste all manner of exciting ingredients, from squid ink and popping candy, to grasshoppers and real worm spaghetti. She spent a year cooking her way through the alphabet for a baroque series of multi-course (and increasingly eccentric) suppers, so she certainly knows her artichokes from her elbow. She lives in London with her husband and two children.
