Viennese Whirls
Ingredients
- COOKIES
- 1-7oz package Odense Almond Paste, grated using large hole side of a box grater
- ½ cup sugar
- 1½ cup unsalted butter, soft
- 3 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- BUTTERCREAM
- 6 Tbsp unsalted butter, soft
- 1¾ cup powdered sugar, sifted
- 1 Tbsp vanilla extract
- ¼ tsp salt
- ½ cup raspberry jam
Recipe by Abigail Connolly
These festive and beautiful British biscuits feature a tender whirl enriched by Odense Almond Paste, perfectly complementing luscious buttercream and tart jam filling.
Time
Prep time: 45 minutes
Bake time: 20 minutes
Assembly time: 10 minutes
Bake time: 20 minutes
Assembly time: 10 minutes
Yield
Yield: 24 cookies
Ingredients
- COOKIES
- 1-7oz package Odense Almond Paste, grated using large hole side of a box grater
- ½ cup sugar
- 1½ cup unsalted butter, soft
- 3 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- BUTTERCREAM
- 6 Tbsp unsalted butter, soft
- 1¾ cup powdered sugar, sifted
- 1 Tbsp vanilla extract
- ¼ tsp salt
- ½ cup raspberry jam
Directions
- Preheat oven to 350°F. Trace twelve 1½-inch-circles on two pieces of parchment and place on baking sheets. Make sure the marker side is facing down.
- In a food processor, pulse the almond paste and sugar until the texture of wet sand.
- With an electric mixer, cream the almond paste, sugar, and butter until light in color. Scraping with a spatula in between to make sure it’s even.
- In a separate medium bowl, whisk the flour, cornstarch, and salt.
- Add the flour mixture to the butter mixture and mix on low until just combined.
- Put dough into a pastry bag with a large star tip. Pipe the dough in the traced circles in a swirl. Starting from the outside of the circle and ending in the center.
- Bake the two trays for 20 minutes. Rotate trays halfway through. Transfer to a cooling rack and pipe and bake two more trays.
- While cookies are baking and cooling, make the buttercream.
- Beat the 6 Tbsp butter, powdered sugar, vanilla, and salt until light and creamy. Scraping in between. Place in a piping bag with a star tip.
- Once cookies are cool, spoon or pipe a teaspoon of raspberry jam onto a cookie, pipe a rosette of buttercream, and top with another cookie. Repeat with the rest of the cookies.
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