Vienna Triangles Recipe
Vienna Triangles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
108 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + cooling
MAKES:
108 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + cooling

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

Nutritional Facts

1 each: 75 calories, 4g fat (2g saturated fat), 6mg cholesterol, 29mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Vienna Triangles in Taste of Home Christmas Annual Annual 2010, p80

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