Sweet Viennese Biscuits, Americanized
If you have been perusing My Daily Drool's Adventures in Eating tab, you already know that I fell in love with Vienna when I spent a month studying there in college.
One of the things I fell in love with in Vienna was Haas & Haas a quaint tucked away tea shop behind the huge cathedral in the middle of beautiful-cobblestoned Vienna. Part of their tea fare was this lovely biscuit with a sweet cream dollop and raspberry jam; the perfect amount of sweetness when you pile them all together, daintily as you should while participating in a tea ceremony.
However, because I have been recreating this snack for a handful of years following my stint in Vienna, I have made it a little less ceremonious because food doesn't have to be perfect, it just has to be good.
To quote from my Adventures in Eating, "On the second tier of the sweet plate (pictured above) there were dense biscuits with a thick cream and fruit preserves. Once I couldn't get a tea service to rival it in the states, I recreated the biscuit recipe to serve for brunch, continental breakfast, or dessert."
You can see my sloppier version of this snack after the jump, the picture above is the H&H version and mine has a lot less gold accents.
One of the things I fell in love with in Vienna was Haas & Haas a quaint tucked away tea shop behind the huge cathedral in the middle of beautiful-cobblestoned Vienna. Part of their tea fare was this lovely biscuit with a sweet cream dollop and raspberry jam; the perfect amount of sweetness when you pile them all together, daintily as you should while participating in a tea ceremony.
However, because I have been recreating this snack for a handful of years following my stint in Vienna, I have made it a little less ceremonious because food doesn't have to be perfect, it just has to be good.
To quote from my Adventures in Eating, "On the second tier of the sweet plate (pictured above) there were dense biscuits with a thick cream and fruit preserves. Once I couldn't get a tea service to rival it in the states, I recreated the biscuit recipe to serve for brunch, continental breakfast, or dessert."
You can see my sloppier version of this snack after the jump, the picture above is the H&H version and mine has a lot less gold accents.
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