Skip to content
Pinch of Mint
Search recipes
  • Under 30 minutes

Three-ingredient Viennese biscuits

A hand holding a round cookie with powdered sugar, cream, and red jelly filling. Person in brown shirt and apron blurred in background.

By Tom · Updated

Jump to recipe
  • About 30 min
  • Takes a bit of care

These 3-ingredient Viennese biscuits are light, buttery and literally melt in your mouth. With just butter, icing sugar and flour, you can make these classic bakery-style cookies at home in minutes.

Loads from YouTube only once you press play.

The recipe

Three-ingredient Viennese biscuits

These 3-ingredient Viennese biscuits are light, buttery and literally melt in your mouth.

  • 15 min prep
  • 15 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Biscuit

Buttercream filling

Optional decorations

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the dough

  1. Step 1

    Preheat the oven to 170°C fan / 190°C conventional / 375°F and line a baking tray with parchment paper.

  2. Step 2

    Place the soft butter (100 g), icing sugar (80 g), and flour (150 g) into the bowl of a stand mixer. Add vanilla extract (½ tsp) if desired.

  3. Step 3

    Using the beater attachment, mix on a low speed until the ingredients combine. Increase the speed and beat until the mixture becomes smooth, pale in colour and paste-like in texture.

  4. Step 4

    Scrape down the sides of the bowl halfway through to ensure everything is fully incorporated.

Pipe the biscuits

  1. Step 1

    Transfer the dough to a piping bag fitted with a small star nozzle.

  2. Step 2

    Pipe the mixture onto the lined baking tray in your preferred shapes:

  3. Step 3

    Kisses: Pipe small dollops by holding the bag upright.

  4. Step 4

    Fingers: Pipe short zigzag rectangles.

  5. Step 5

    Rounds: Pipe a small circle to create sandwich biscuits.

  6. Step 6

    Try to keep the biscuits a similar size so they bake evenly.

3. Bake

  1. Step 1

    Place the tray in the preheated oven and bake for 12-15 minutes.

  2. Step 2

    The biscuits are ready when the edges turn lightly golden.

  3. Step 3

    Remove from the oven and allow them to cool completely on the tray.

4. Make the buttercream (optional)

  1. Step 1

    Place the soft butter (100 g) and icing sugar (80 g) into a mixing bowl.

  2. Step 2

    Beat until light, smooth and fluffy. Add vanilla extract (½ tsp) if desired.

  3. Step 3

    Transfer the buttercream to a piping bag.

Simple sugar-dusted biscuits

  1. Step 1

    Lightly dust the small biscuits with icing sugar (80 g).

Jam & buttercream sandwich biscuits

  1. Step 1

    Spread jam on the bottom of one biscuit. Pipe buttercream onto another and sandwich them together. Finish with a light dusting of icing sugar (80 g).

Chocolate-dipped fingers

  1. Step 1

    Dip the ends of the biscuit fingers into melted dark or white chocolate.

  2. Step 2

    Before the chocolate sets, sprinkle with: Desiccated coconut, sprinkles, crushed hazelnuts, crushed Oreo biscuits, or topping of your choice.

  3. Step 3

    Allow the chocolate to set before serving.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More chocolate puddings and bakes

Also in Afternoon tea at home.

Questions people ask

How long does three-ingredient viennese biscuits take?

About 30 min from start to finish, of which 15 min is prep and 15 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.