Austrian Desserts that are Easy to Make?

Question

I need to make an Austrian dessert for an Immigration Report for school. I don't know what to make and its due tomorrow. Does anyone have any suggestions? I need a cheap and easy dessert to make and it has to serve about 30 people. Thanks.

Answer 1

http://www.cookbookwiki.com/Category:Aus...

Here is a great resource center for you - check it out and see what looks easy.  Enjoy!

Answer 2

Austrian Almond Vanilla Cookies

These melt-in-your mouth Austrian buttery cookies are simple to make and delicious for any occasion. Great for a mid-afternoon get-together or a light, after dinner dessert. Variations are easy too: make with hazelnuts or walnuts and drizzle with bittersweet chocolate, if desired.

Makes 18 cookies

1/2 cup whole blanched almonds

1 cup all-purpose flour plus some extra spoonfuls for sprinkling

2 pinches salt (not Kosher)

1 cup confectioners' sugar

1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes

1 tablespoon vanilla extract

Preheat oven to 350°F. Place almonds on a cookie tray and place in oven for about 8 minutes until fragrant and moderately toasted. Let cool slightly and place in food processor with about 2 tablespoons of the flour. Pulse just until mixture resembles breadcrumbs, and then add remaining flour, salt and 1/4 cup of sugar. Pulse another couple of times to mix well, and then add butter and process until mixture comes together as a dough. Remove from food processor, work with hands slightly to form a ball and wrap tightly in plastic wrap. Place in refrigerator and let rest for at least an hour or up to a day.

When ready to bake, preheat oven to 350 F. Cover 2 cookie trays with parchment paper, spray with cooking spray and then sprinkle with a few spoons of flour through a sifter or sieve over the trays. Take out dough and form into a long one-inch thick roll with your hands. Then cut into one-inch "cubes" and roll each slightly into a small log. Bend each log to form a crescent moon shape or a U shape figure and place on cookie sheet about 2 inches apart from each other.

Bake for about 9–10 minutes, cookies should not brown. Let cool slightly (cookies will be very delicate and crumbly at this point) and then move to wire rack. Sprinkle while still warm with some of the remaining confectioner's sugar. Repeat with remaining dough. Sprinkle again with sugar just before serving.

Variations: You may substitute a similar amount of blanched hazelnuts or walnuts. Once baked and cooled, they can be drizzled with melted bittersweet chocolate for decoration. Do not add the last sprinkling of sugar in this case.

Answer 3

These chocolate cookies are pretty easy to make, and easy to take to school too!

Viennese Chocolate Fingers

cooking spray

1/2 cup salted butter, softened to room temperature

6 tablespoons powdered sugar

1 1/2 cups all-purpose flour, sifted

2 1/4 teaspoons baking powder

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 1/2 ounces semisweet chocolate or dark chocolate, chopped into pieces (chips work)

For dipping

4-5 ounces semisweet chocolate or dark chocolate, chopped into pieces (chips work)

parchment paper

Directions

1Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.

2Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.

3Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.

4Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.

5Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.

6Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.

7Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.

8Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.

9Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.