When I first encountered Vienna fingers at a quaint café in Vienna, I was captivated not just by their delicate appearance, but by the way they managed to balance sweetness with a subtle hint of sophistication. Inspired by this experience, I decided to experiment and elevate the classic Vienna fingers with a touch of chocolate and the unexpected floral notes of lavender. This recipe marries the buttery goodness of the traditional cookie with the richness of dark chocolate and the aromatic essence of lavender, creating a dessert that is both visually stunning and a joy to savor.
### Ingredients
**For the Cookies:**
– 1 cup unsalted butter, softened
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 tablespoon culinary lavender buds, finely chopped
**For the Chocolate Filling:**
– 1 ½ cups dark chocolate chips (70% cocoa or higher)
– ½ cup heavy cream
– 1 teaspoon vanilla extract
– 1 tablespoon lavender-infused honey (optional, for added flavor)
**For Garnish:**
– Edible flowers or extra lavender buds (for decoration)
### Instructions
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and chopped lavender buds. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Scoop out tablespoons of dough and roll them into small logs, about 3 inches long. Place them on the prepared baking sheets, spacing them at least 2 inches apart. Flatten each log slightly with your fingers.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
While the cookies cool, prepare the chocolate filling. In a heatproof bowl, combine the dark chocolate chips and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth. Remove from heat and stir in the vanilla extract and lavender-infused honey if using.
Once the cookies are completely cool, spread a generous layer of the chocolate filling on the flat side of half of the cookies. Top each filled cookie with another cookie, flat side down, to create a sandwich.
For an artistic touch, drizzle any remaining chocolate over the top of the cookies and sprinkle with edible flowers or a few lavender buds for decoration.
Let the filled cookies sit at room temperature for about 30 minutes to allow the chocolate to set slightly. Then, serve these beautiful Chocolate Lavender Vienna Fingers to your guests, or savor them yourself with a cup of tea.
These cookies are not just a treat; they are a celebration of flavors and textures that dance on the palate. Enjoy the soft buttery cookie, the rich chocolate, and the enchanting hints of lavender that transport you to the charming streets of Vienna with every bite!