Biscotti di Frolla Montata Viennesi

Jul 31
3 min read

Story of the Dish

Elegant, buttery, and beautifully piped, Biscotti di Frolla Montata Viennesi, also known as Viennese Butter Cookies, are among the finest tea cookies found in Italian pastry shops. Although their origins trace back to the pastry traditions of Vienna, Italian pastry chefs embraced the recipe decades ago, refining it with premium butter and delicate vanilla to create one of the most popular cookies served in cafés and pasticcerie throughout Italy.

Unlike traditional pasta frolla, which is rolled and cut, frolla montata is made by whipping butter and sugar until light and airy before incorporating the remaining ingredients. This technique creates an incredibly tender dough that can be piped through a large star tip, producing the elegant ridges that become crisp on the outside while remaining delicate and melt-in-your-mouth inside.

Many Italian pastry shops finish one half of each cookie in dark chocolate, creating the classic contrast between rich buttery dough and bittersweet chocolate. These cookies are perfect for holiday cookie trays, afternoon coffee, elegant dessert buffets, or beautifully packaged gifts.

The secret to perfect Viennese cookies is using room-temperature butter and whipping enough air into the dough without overmixing once the flour is added.

Ingredients

Makes: 32–36 cookies

For the Viennese Dough

1 cup (225 g) unsalted European-style butter, softened
¾ cup (90 g) powdered sugar
1 large egg white
1 teaspoon vanilla bean paste or pure vanilla extract
2 cups (250 g) all-purpose flour
¼ cup (35 g) cornstarch
Pinch of fine sea salt

Chocolate Finish

7 oz (200 g) high-quality dark chocolate (60–70% cocoa)

Preparation

Prepare the Dough

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed for 4–5 minutes, until pale, fluffy, and almost doubled in volume.

Gradually add the powdered sugar and continue mixing until completely incorporated.

Add the egg white and vanilla, mixing until smooth.

In a separate bowl, combine the flour, cornstarch, and salt.

Add the dry ingredients in two additions, mixing on low speed only until a soft, smooth dough forms.

Do not overmix once the flour has been incorporated.

Pipe the Cookies

Preheat the oven to 340°F (170°C).

Transfer the dough into a large piping bag fitted with a large open star tip (French or 1M style).

Pipe cookies directly onto parchment-lined baking sheets in your preferred shape:

"S" shapes
Horseshoes
Rings
Straight batons
Rosettes

Leave about 2 inches (5 cm) between each cookie.

Bake

Bake for 12–15 minutes, until the edges become lightly golden while the centers remain pale.

Allow the cookies to cool completely before handling.

Dip in Chocolate

Melt the dark chocolate over a double boiler or in short intervals in the microwave, stirring until smooth.

Dip one end—or half—of each cooled cookie into the melted chocolate.

Place the cookies on parchment paper until the chocolate sets completely.

Wine Pairing

These delicate butter cookies pair beautifully with:

Moscato d'Asti
Vin Santo Toscano
Passito di Pantelleria
Italian espresso
Cappuccino
Earl Grey tea

Chef Tips

Use European-style butter (82–84% butterfat) for the richest flavor and the most stable piped shapes.
The butter must be soft but not melted. Proper consistency is essential for clean piping.
If the dough feels too firm to pipe, let it rest at room temperature for 5–10 minutes.
Chill the piped cookies for 10 minutes before baking to preserve their beautiful ridges.
For a professional pastry-shop finish, drizzle a few fine lines of melted chocolate over the dipped portion once it has partially set.