Viennese Fingers

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  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 

Can be made with these products:


225g (8oz) butter
50g (2oz) icing sugar
2.5ml (1/2 tsp) vanilla essence
225g (8oz) plain flour
75g (3oz) plain chocolate, broken into pieces
40g (1 1/2 oz) pistachio nuts, skinned and chopped

Makes: 24
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Tools: K Beater


  1. Lightly grease 2 baking sheets. Preheat the oven to 180°C/350°F/Gas 4. Place the butter and sugar in the Kenwood Bowl and using the K Beater, beat together on speed 1, until light and fluffy.
  2. Beat in the vanilla essence. Add the flour and continue mixing on minimum speed until a dough is formed. Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle.
  3. Pipe the mixture into 6cm (2. inch) lengths onto the prepared baking sheets, spaced apart to leave room for spreading. Bake for 10 minutes, or until pale golden. Transfer to a wire rack to cool.
  4. Put the chocolate in a small bowl over a pan of simmering water and stir until melted. Dip the ends of the fingers into the melted chocolate, sprinkle with pistachio nuts and place on a wire rack until the chocolate sets.

Variation: Pipe mixture into 6cm (2 1/2 inch) diameter rings instead of fingers. Either dip or drizzle tops with chocolate and sprinkle with chopped pistachio nuts.

Your reviews:

  1. Recipe rating: 5 of 5 Jillly

    Just made these and I made one and half times the recipe,ended up with 24 biscuits ( 12 when doubled up with buttercream) the end result was perfect so easy to make definitely recommend these delicious biscuits. 🐶

    Posted: 02/01/2017 12:24:03 / Jill Macfarlane

  2. Recipe rating: 5 of 5 Masmi

    I have made these three times now and my family love them,thanks for the great recipe,

    Posted: 02/02/2017 09:27:56 / Jill Macfarlane

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