- 200g softened butter
- 100g icing sugar
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 280g almond flour
- 1 tablespoon melted coconut oil
- 175g icing sugar
- 75g softened butter
- Few drops of vanilla extract
- 1 teaspoon of milk if necessary (if buttercream is too stiff)
Preheat oven to 180 degrees Celsius/gas Mark 4
Cream together the butter, icing sugar, egg yolks and vanilla until soft and fluffy.
Fold in the almond flour and add coconut oil before mixing well.
Fit a piping bad with a star nozzle and fill with the mixture.
Line a baking tray with baking parchment.
Pipe small swirl biscuits onto the baking parchment (note it will spread slightly while baking so leave a little space between each biscuit).
Bake for 10-15 minutes until golden and then leave to cool on a cooling rack.
While the biscuits are resting, make the buttercream filling by beating together the butter, icing sugar and vanilla extract.
Once biscuits are completely cool, make up the Viennese Whirls by piping buttercream onto one biscuit, adding a teaspoon of strawberry jam or compote and then placing another biscuit on top (like a sandwich).
Complete the process until all biscuits have been filled.
Baked by Miss Honey Bakes ♥ xx