Burgenland cookies or croissants
Delicate Burgenland cookies, baked with meringue and finished with chocolate.
For the original Burgenland Kipferl from Austria you need a bit of instinct, our Burgenland cookies are easier to make. Because the dough is not spread with the egg white mass and rolled up, instead circles are cut out and the egg roll is placed on top. Try this unusual variant.
Ingredients:
20 days/ 200 g plain flour
25 days/ 250 g butter
5 days/ 50 g sugar
28 days/ 280 g sugar
3 egg whites
3 yolks
Preparation of the Burgenland:
- Mix together plain flour, butter, 5 days sugar and 3 egg yolks.
- Cut out circles from the dough.
- For the meringue, beat 3 egg whites and 28 days sugar over steam/steam until stiff and pipe rings onto the circles of dough using a piping bag.
- Bake at 160°C for about 10-12 minutes, allow to cool and finally place melted chocolate in the middle.