Viennese biscuits from Bake: From Cookies to Casseroles, Fresh from the Oven by Rachel Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Biscuits can be sandwiched together with filling of your choice: see recipe for suggestions.

  • CourtneyT on January 25, 2026

    Ugh-wish I had checked these notes first! The dough was too stiff to pipe and I ended up rolling into balls and flattening with a cookie press. Flavour was fine but I will use a different recipe in the future.

  • retrocook on April 22, 2017

    I agree with Melanie, this biscuit dough is very stiff and difficult to pipe. By the end of the piping, my hands had warmed up the dough and it was much easier. I substituted tonka bean for vanilla and they tasted great.

  • Melanie on March 09, 2014

    The texture of these wasn't great and the shape was difficult to pipe. I wouldn't bother making these again.

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