Bienua biscuits are one of the typical biscuits that are pressed and baked. It was first produced in Vienna, Austria, hence the name Vienois. However, not all Vienois are like that. My recipe uses only the egg whites instead of the whole egg in the dough. It has a crunchier texture than biscuits made with yolks or whole eggs. I thought it would be interesting to try and compare the differences between each. Beautiful appearance, luxurious taste, so it is a very suitable snack to give as a gift. Try doing it!

♥ Ingredient

About 10 servings per flavor

Flour

210 g butter

99g powdered sugar

36g egg whites

2g salt

Vanilla powder

73g soft flour

10g corn starch

1/2 vanilla bean

Chocolate powder

63g soft flour

10g corn starch

8g cocoa powder

2g vanilla extract

Matcha powder

65g soft flour

10g corn starch

6g green tea powder

2g vanilla extract

♥ Recipe

1. Loosen softened butter to room temperature. I use a hand mixer because the amount of flour is a lot, but if the amount is less, using a whisk will be better.

2. Add salt and powdered sugar and mix gently until well blended.

3. Divide the non-refrigerated room temperature egg whites into 3 and mix.

4. Divide the dough into 3 small balls, each about 115g, the total weight of the dough is about 345g

5. Sift each flour and mix them with a spatula as if cutting them.

6. Place in ice cream bag and shape into desired shape.

7. Bake for 25 minutes at 170 degrees above/160 degrees below with top and bottom heating. Baking time varies depending on the thickness of the crust, depending on the oven, and even within the same oven model. So be sure to check the baking color of the cookies before the oven and take them out when they’re done baking properly.

8. Storage: After cooling completely, store with silica gel in an opp or sealed container. Except in the summer, it can be stored in the refrigerator for about 5 days, if you want to keep it longer, then freeze it.