Pistachio Viennese Whirls

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. 

Pistachio Viennese Whirls


Ingredients Serves: 12


Method

  1. Preheat the oven to 180°C (160°C fan) and line two large baking sheets with baking parchment. 
  2. 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.
  3. 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.
  4. Pipe 24 swirled circles, approx. 5cm wide, on the baking sheets; make sure the biscuits are well-spaced apart. 
  5. 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.
  6. Once cold, sandwich the biscuits together with the pistachio cream and serve.
© Speciality Cooking Supplies Limited 2021



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