These Glutenfree Almond & Vanilla Viennese Whirls are so easy to make but look absolutely beautiful. No style over substance here though as they are simply delicious & melt in the mouth! These are filled with a dairyfree vanilla buttercream and a large splodge of our homemade rhubarb and plum jam but you can use just about any flavour combination you like!
Preheat the oven to 180C and line a sheet pan with silicone baking sheet.
For the Biscuit Dough
Weigh all the dry ingredients (Flour, Icing sugar & almonds) into a large mixing bowl and stir together. The theory is, it should limit the icing sugar clouds a little.
Chop the block margarine in chunks and add to the dry ingredients. Pour in the vanilla extract and beat together with a handheld or stand mixer. It will take a while and go through a couple of stages. It starts with icing sugar clouds, goes through what looks like breadcrumbs and then finally just as you think you need to add some milk this beautiful soft dough forms. It looks like a stiff buttercream.
Grab a piping bag , fitted with a large star nozzle and put the dough in. Allow it to chill in the fridge for around 10mins before piping out 4cm rounds (or whatever shape you want) onto silicone baking sheets. Sprinkle each one with a little caster sugar.Obviously these are meant to be sandwiched so you need to make sure that your biscuits are roughly the same size.
Bake for 15mins at 180C (Check after about 12mins as they turn from albino to over browned really quickly!!)
For the Buttercream
Beat the icing sugar and baking block together. Add the Vanilla extract and beat again until soft & fluffy. Fit a piping bag with a star nozzle and fill with buttercream.
For the Viennese Whirls
Pair up the biscuits and turn one over. On the upside down one pipe a ring of buttercream. Spoon in some jam and pop the other biscuit over the top! Done!
*For a nutfree version just substitute with cornflour or The FreeFrom Fairy's Plain Flour.