Viennese Triangles

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These old world bar cookies, rich with almonds and a hint of spice and jam, tantalize even the most sophisticated palates. No one would guess that another appealing feature of these cookies is that this is an ideal recipe for using leftover egg whites.

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  • 6

Ingredients

  • DOUGH
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 sticks unsalted butter, at room temperature, cut into 1/2-inch slices
  • 1 large egg
  • 1 teaspoon vanilla
  • TOPPING
  • 1/3 cup seedless raspberry jam
  • 3/4 cup (about 6 large) egg whites
  • 6 1/2 ounces sliced almonds, toasted
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon baking powder
  • DARK CHOCOLATE SATIN GLAZE
  • 1/4 vegetable shortening
  • 1 pound semisweet chocolate, chopped

Preparation

Step 1

1. Adjust the rack to the lower third of the oven and preheat the oven to 350°F.
2. Dough: Put the flour, sugar and salt in a food processor bowl. Process just to blend the ingredients. Add the butter slices all at once and process with on/off bursts until the mixture has the consistency of cornmeal.
3. Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process just until the ingredients form a ball.
4. Divide the dough into 8 pieces and scatter them over an ungreased 10-inch by 15-inch by 1-inch baking pan. With floured fingertips, pat the dough to extend the portions to cover the pan as evenly as possible.
5. Topping: Spread a thin layer of raspberry jam over the unbaked dough. In a 2 ½-quart heavy-bottomed saucepan, combine the remaining filling ingredients except the almond extract and baking powder. Stirring constantly over very low heat, bring the mixture to a boil. Still stirring, allow the mixture to cook for 3 to 4 minutes, or until it registers 180° to 190°F on a candy thermometer. Stir constantly to prevent scorching. Remove from the heat and stir in the extract and baking powder.
6. Without delay, pour over the unbaked crust, spreading it evenly. Bake for 20 minutes or until golden brown. Place on a wire rack to cool completely before cutting.
7. Using a ruler as a guide and a small sharp paring knife, cut into 2-inch wide strips. Then cut across each strip diagonally in alternate directions to form 2-inch triangle-shaped bars. Cut these triangles in half to form 1-inch bite-sized triangles.
8. Dark Chocolate Satin Glaze: Combine the shortening and chocolate in a 3-quart bowl. Place it over a saucepan filled with enough hot tap (120° to 130°F) water to reach the bottom of the bowl. Stir the mixture occasionally until the glaze is liquid and smooth and registers close to 110°F on a candy thermometer. If the water cools while melting the chocolate, maintain the water’s temperature over very low heat.
9. Dip just the edges of each triangle in the chocolate glaze. Put the coated cookies on a strip of aluminum foil in a cool room until the chocolate sets.
10. Store in a covered container at room temperature.

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