Do you need a delicious treat that’s both indulgent and easy to make? If so, you’ll be thrilled to hear about these Mocha Viennese Swirls!
This simple yet decadent recipe combines rich chocolate with a hint of coffee and a little almond for an indulgent melt-in-your-mouth that’s sure to delight any mocha lover.
I made these for one of my favorite fellow chocolate and coffee lovers, my mother-in-law. Of course I had to sneak a few for me just to test them. Both of us loved them! From the crispy flaky texture to the wonderful mocha flavor.
They bake up quite easily, but I will warn you they are a bit delicate, so they may not package well for mailing if you were considering that.
Ingredients for Mocha Viennese Swirls
There aren't any fancy ingredients in these cookies:
- semisweet chocolate
- powdered sugar
- espresso powder (or instant coffee, espresso is stronger)
- all-purpose flour
- blanched almonds
How to Blanch Almonds
I had raw almonds instead of blanched. I could have used them instead, but the cookies do look better with the skin removed. Luckily it is so easy to do and only takes a few minutes.
You will need a small pan of boiling water and a bowl of ice water. Put the almonds into the boiling water for 60 seconds, then drain the water and immediately pour the almonds into the ice water. After a few seconds the skin should just rub off the almonds. Set blanched almonds on a paper towel to dry, discard skins.
Equipment for Viennese Swirls
To make these cookies as pictured I used a star tip and a piping bag.
If you don't have them, you can use a thick zip to lock bag and cut little triangles into a corner like in this video.
Christmas Cookies Week
All week long we will be sharing delicious recipes that deserve a place on your cookie tray. Check out today's goodies:
- 4 ounces semisweet chocolate (melted and cooled to room temperature)
- 1 cup butter (softened)
- 6 tablespoons powdered sugar
- ½ teaspoon espresso powder dissolved in 2 tablespoons water
- 1¾ cup all-purpose flour
- ½ cup cornstarch
- blanched almonds
- 4-6 ounces semisweet chocolate for dipping
- Preheat oven to 375℉. Line baking sheets with parchment paper or baking mats.
- In a mixing bowl, beat butter and powdered sugar until smooth. Beat in melted chocolate and espresso powder. Fold in flour and cornstarch.
- Equip a star tip onto a piping bag and fill with batter. Pipe 2 ½ inch circles swirling from the center outward on the baking sheets leaving about 2 inches in between. Put a blanched almond in the center of each cookie.
- Bake until cookies are just starting to brown, about 12-15 minutes. Let cool for 10 minutes on the pan then move to a wire cooling rack to cool completely.
- Melt remaining chocolate and dip the bottom of each cookie. Place upside down until chocolate is set.
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More mocha recipes
Until next time, happy eating!
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