Vienna Triangles Recipe

Vienna Triangles Recipe photo by Taste of Home

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Bring these delicate pastry triangles to a holiday tea party and you’re guaranteed to earn accolades. Featuring a luscious almond filling and a rich chocolate glaze, they also make a lovely hostess gift when wrapped in a decorative box.—Joanne Wright, Niles, Michigan

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Vienna Triangles Recipe

Prep: 1 hour Bake: 15 min. + cooling

Yield: 108 Servings

60 15 75

Ingredients

3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
FILLING:
3 cups sliced almonds
1-1/2 cups sugar
5 egg whites
3 tablespoons all-purpose flour
1 tablespoon corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/4 teaspoon baking powder
2/3 cup seedless raspberry jam
COATING:
8 ounces semisweet chocolate, chopped
1 tablespoon shortening

Directions

In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Pat into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a large saucepan, combine the almonds, sugar, egg whites, flour, corn syrup and cinnamon; cook over low heat until a thermometer reads 200°, stirring constantly. Remove from the heat; stir in extract and baking powder. Spread jam over crust; spread almond mixture over top.
Bake at 350° for 15-20 minutes or until golden brown. Cool completely on a wire rack. Cut into 54 squares; cut each diagonally into two triangles.
In a microwave, melt chocolate and shortening; stir until smooth. Dip half of each triangle in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen.

To Make Ahead: Can be made 2 days in advance. Store in an airtight container at room temperature.

Nutritional Facts 1 triangle equals 75 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 29 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Vienna Triangles in Taste of Home Christmas Annual Annual 2010, p80