Viennese whirls. Those impossibly delicate, melt-in-your-mouth biscuits that look like they came from a fancy patisserie.

These aren't your standard Viennese whirls though. Pink biscuits. Pistachio buttercream. Nutella centres. A spray of shimmer to finish. They're elegant, sophisticated, and absolutely delicious.

Here's the thing – Viennese whirls have a reputation for being tricky. The dough needs to be soft enough to pipe but firm enough to hold its shape. The biscuits need to be delicate but not crumbly. And the filling needs to be perfectly balanced.

This is your complete guide to mastering pink Viennese whirls with a pistachio and Nutella filling that'll have people asking where you bought them.

What Makes Viennese Whirls Special?

The texture is everything. Properly made Viennese whirls literally melt in your mouth. They're incredibly short and buttery, almost dissolving on your tongue.

The piping creates elegance. Those delicate rosettes aren't just for show – the ridges create texture and catch the light beautifully.

They're surprisingly versatile. Once you've mastered the basic technique, you can flavour and colour them however you like.

They feel premium. Viennese whirls signal afternoon tea, special occasions, thoughtful gifts. They're a step above standard biscuits.

Understanding the Science

Why do Viennese whirls work the way they do?

High Butter Content

200g butter to 195g flour. That's a LOT of butter. This creates the melt-in-your-mouth texture and that distinctive buttery flavour.

The ratio matters. Too little butter and they're just biscuits. Too much and they spread into greasy puddles.

Cornflour Addition

The 10g cornflour isn't just filler. Cornflour has no gluten, so it makes the biscuits more tender and short.

Short = crumbly in a good way. The texture breaks cleanly rather than bending.

Minimal Baking Powder

Just half a teaspoon. Viennese whirls shouldn't rise much – they need to hold their piped shape.

Why They're Pink

Beyond looking gorgeous, colouring the dough means you can bake them until just set without them browning. Standard Viennese whirls are pale – these stay pink.

Recipe

Ingredients Breakdown

For the perfect Pink Viennese Whirls, you'll need the following ingredients:

• Butter (softened) – 200g: Creates that tender, melt-in-your-mouth texture that makes Viennese whirls so special. Must be room temperature for proper creaming.
  
• Icing sugar – 55g: Provides sweetness without graininess. Finer than caster sugar, it dissolves more easily into the butter mixture.
  
• Pink ProGel – Few drops: Adds colour and visual appeal. Use sparingly to achieve a delicate pink shade.
• Caramel flavouring – To taste: Adds depth of flavour to the biscuits. Vanilla works too if you prefer.
• Plain flour – 195g: Provides structure to the biscuits. Don't overwork it or they'll become tough.
• Cornflour – 10g: Adds extra tenderness and makes the biscuits more delicate with that signature crumbly texture.
• Baking powder – ½ tsp: Gives a slight lift. Too much will cause the biscuits to lose their piped shape.
• Salt – Pinch: Balances the sweetness. Essential for well-rounded flavour.

For the Filling

Pistachio buttercream:

• 35g softened butter
• 90g icing sugar
• 30g pistachio spread
• Pistachio flavouring (or vanilla)
• Gooseberry ProGel (for colour)

Nutella:

• 50g straight from the jar

The combination: Pistachio's earthy nuttiness against Nutella's sweet chocolate hazelnut creates perfect balance. Neither flavour dominates.

Equipment You'll Need

Stand mixer or hand whisk - Stand mixer makes life easier, but a hand whisk works fine if you've got arm strength.

Medium star nozzle - The star creates those distinctive ridges. A large round nozzle won't give you the right effect.

3 piping bags - One for dough, one for pistachio buttercream, one for Nutella.

Baking paper - For templates and lining trays.

5cm round cutter - For drawing template circles.

Step-by-Step Method - Recipe by The Blondie Baker

Stage 1: Preparation

1. Create your templates

Draw 5cm circles on baking paper with a 5cm round cutter, leaving 4cm gaps between them. You need 12 circles total (for 6 sandwiches).

Why templates? Consistent size means even baking and professional appearance.

Critical step: Flip the paper over so any pen/pencil marks are face-down. You don't want ink transferring to your biscuits.

2. Preheat your oven

180°C/160°C fan/Gas 4. Make sure it's fully preheated before you start baking.

3. Check your butter

Press your finger into it. It should leave an indent but not be greasy. That's proper room temperature.

If it's too cold: Microwave for 5-10 seconds (seriously, just seconds).

If it's too warm: Pop it in the fridge for 5 minutes.

Stage 2: Making the Dough

1. Cream butter and sugar

Place butter, icing sugar, caramel flavouring, and a few drops of Pink ProGel in your stand mixer bowl.

Beat with the paddle attachment on speed 2 for 3-4 minutes until fluffy, pale, and smooth.

What you're looking for: Light, mousse-like texture. If it's still dense and yellow, keep beating.

Colour intensity: Start with 2-3 drops of ProGel. You can always add more, but you can't take it away. Aim for delicate pink, not shocking pink.

2. Add dry ingredients

Remove bowl from mixer. Sift flour, cornflour, salt, and baking powder together, then add to the butter mixture.

Why sift? Removes lumps and aerates the flour, creating lighter biscuits.

3. Mix gently

Return to mixer and mix on speed 1 until just incorporated. The mixture should come together into a soft, pipeable consistency.

Don't overmix. Overworking develops gluten, making biscuits tough. Mix just until you can't see flour.

The right consistency: Soft enough to pipe easily but holds its shape. If it's too stiff, add a teaspoon of milk. If it's too soft, add a tablespoon of flour.

Stage 3: Piping the Biscuits

1. Fill your piping bag

Fit a medium star nozzle into a piping bag. Fold the top of the bag over your hand (makes filling easier), then spoon in the dough.

Pro tip: Fill only halfway. Overfilled bags are hard to control and your hands get tired.

Twist the top tightly to secure and create pressure.

2. Practice your pressure

Over a spare bowl, pipe a test rosette. You want steady, even pressure that creates consistent ridges.

Too much pressure: Dough squirts out messily.

Too little pressure: Rosettes look thin and sad.

Just right: Smooth, controlled flow with clear ridges.

3. Pipe the rosettes

Hold the piping bag vertically above each circle template. Start in the centre and pipe outward in a spiral, finishing just inside the circle edge.

Technique tips:

• Keep the nozzle the same height above the tray throughout
• Apply steady, even pressure
• Move smoothly – jerky movements create irregular shapes
• Release pressure before lifting away (prevents peaks)

4. Repeat

Pipe 12 rosettes total. If you're using two baking sheets, do 6 per sheet. If using one, you'll need to bake in batches.

Stage 4: Baking

1. Bake the first batch

Bake for 10-12 minutes. The biscuits should be just set – they'll firm up as they cool.

How to tell they're done:

• Edges look dry
• They've set but haven't browned
• They smell buttery and delicious

Don't overbake. Viennese whirls should stay pale (or in this case, pink). If they brown, they're overdone and will be hard.

2. Cool on the tray

Leave them on the baking sheet for 5 minutes. They're incredibly fragile when hot.

3. Transfer carefully

After 5 minutes, gently slide a palette knife under each biscuit and transfer to a wire rack. Cool completely before filling.

If one breaks: Don't panic. Use it as a tester for your filling. Or crumble it over ice cream later.

4. Bake the second batch

Repeat with remaining rosettes if needed.

Stage 5: Making the Pistachio Buttercream

1. Beat the butter

Place softened butter in a clean bowl. Beat for 2-3 minutes until pale and fluffy.

2. Add icing sugar gradually

Sift icing sugar (always sift for buttercream), then add gradually, beating between additions.

3. Add pistachio spread

Add pistachio spread and pistachio flavouring (or vanilla). Beat until fully incorporated.

Tasting time: This is the moment to adjust. Not enough pistachio flavour? Add more spread. Too thick? Add a teaspoon of milk.

4. Colour it

Add a few drops of Gooseberry ProGel. This enhances the natural pistachio colour, making it obviously pistachio rather than beige.

The shade you want: Soft, pale green. Clearly pistachio but not artificial-looking.

5. Prepare for piping

Transfer buttercream to a piping bag fitted with a star nozzle. Set aside.

Stage 6: Assembly

1. Prepare the Nutella

Spoon Nutella into a piping bag. You can fit a star nozzle if you like, or just snip the end for a simple round tip.

Temperature matters: Room temperature Nutella pipes more easily. If it's been in a cold cupboard, warm it briefly.

2. Set up your assembly line

Arrange 6 biscuits upside down on your work surface or wire rack. These will be your bases.

Keep the other 6 biscuits aside as tops.

3. Pipe the pistachio ring

Pipe a circle of pistachio buttercream around the outer edge of each base biscuit, leaving the centre empty.

Why a ring? Creates a well for the Nutella and prevents it squishing out when you sandwich.

4. Fill with Nutella

Pipe Nutella into the centre of each pistachio ring.

How much? Enough to fill the circle but not so much it'll ooze everywhere. About a teaspoon per biscuit.

5. Add the tops

Gently place a top biscuit on each filled base. Press down very slightly – just enough to adhere.

Don't press hard. You'll squash the filling out and crack the delicate biscuits.

6. Dust with icing sugar

Using a small sieve, dust icing sugar lightly over the tops of your assembled whirls.

Pro tip: Hold the sieve high for a light, even dusting. Too close and you get clumps.

7. Add the sparkle

Finish with a light spray of Golden Belle Sparkle Dust. Hold the can about 20cm away and use quick, light sprays.

The shimmer: This elevates them from lovely to spectacular. The sparkle catches the light beautifully.

Troubleshooting Common Problems

Problem: Dough Too Soft to Pipe

Cause: Butter was too warm, or mixture was overmixed.

Fix: Chill dough in the piping bag for 15 minutes. For next time, ensure butter is just room temperature, not warm.

Problem: Dough Too Stiff

Cause: Butter was too cold, or too much flour.

Fix: Add milk a teaspoon at a time and mix gently. Next time, check butter temperature.

Problem: Biscuits Spread Too Much

Cause: Dough too warm, or butter was too soft.

Fix: Can't fix this batch, but chill dough before piping next time. Also check oven temperature – if it's too low, butter melts before biscuits set.

Problem: Biscuits Are Hard, Not Melt-in-Mouth

Cause: Overbaked, or overmixed the dough.

Fix: Reduce baking time by 1-2 minutes next time. Mix dough just until combined.

Problem: Rosettes Lost Definition

Cause: Dough spread in oven, usually because it was too warm.

Fix: Chill piped rosettes in fridge for 10 minutes before baking next time.

Problem: Buttercream Is Too Runny

Cause: Butter too warm, or too much liquid.

Fix: Chill for 15 minutes and re-beat. Add more icing sugar if needed.

Problem: Filling Squishes Out

Cause: Too much filling, or pressed too hard when sandwiching.

Fix: Use less filling next time. Press very gently when topping.

Problem: Biscuits Broke

Cause: Moved them while too hot, or overbaked.

Fix: Let cool 5 minutes on tray before moving. Reduce bake time by 1 minute next time.

Flavour Variations

Once you've mastered the technique, try these variations.

• Classic Viennese Whirls

Leave biscuits uncoloured. Fill with buttercream and raspberry jam. Dust with icing sugar only.

• Chocolate Orange Whirls

Add cocoa powder to dough (replace 20g flour with cocoa). Colour with Orange ProGel. Fill with orange buttercream and dark chocolate ganache.

• Lemon Pistachio Whirls

Keep pink colour. Add lemon zest to dough. Fill with lemon buttercream and pistachio cream.

• Salted Caramel Whirls

Use caramel flavouring generously. Colour with Caramel ProGel. Fill with salted caramel buttercream.

• Rose and White Chocolate Whirls

Colour pale pink with rosewater in dough. Fill with white chocolate ganache flavoured with rosewater. Top with Pink Lustre Dust

Storage and Shelf Life

Unfilled Biscuits

Room temperature: 1 week in an airtight container

Frozen: 3 months (layer with baking paper between each biscuit)

Pro tip: Unfilled biscuits store better than filled ones. Consider making biscuits ahead and filling on the day.

Filled Whirls

Room temperature: 2-3 days in an airtight container

Not suitable for freezing once filled

Keep them fresh: Store with a piece of bread in the container. The bread goes stale, but it keeps the biscuits from going soft.

Packaging for Gifts

These make beautiful gifts when packaged thoughtfully.

For Afternoon Tea

Arrange on a tiered cake stand. Intersperse with fresh strawberries and edible flowers. Serve with pink lemonade or floral tea.

For Gifts

Package in sets of 4-6. Add a ribbon in complementary colours (gold, green, or cream works beautifully with pink).

For Parties

Display on a long platter. Dust with extra icing sugar just before serving. Add small cards labelling them as "Pistachio & Nutella Whirls."

Why These Work for Special Occasions

They look impressive. The piping, the colour, the shimmer – everything signals "special."

They're sophisticated. Not too sweet, balanced flavours, elegant presentation.

They're memorable. People remember the pistachio and Nutella combination.

They're delicate. That melt-in-mouth texture feels luxurious.

They photograph beautifully. Important for modern celebrations where everything ends up on social media.

Final Tips from Experience

Temperature control is crucial. Room temperature butter makes or breaks these biscuits.

Practice your piping. Your first few might look wonky. That's fine. They'll still taste incredible.

Don't overbake. Pale pink is perfect. Brown is overdone.

Fill them closer to serving time. They stay crisp longer when stored unfilled.

The shimmer spray is worth it. It's that final touch that makes them look truly special.

Taste the buttercream. Adjust the pistachio flavour to your preference before filling.

Get Everything You Need

Ready to make these stunning Viennese whirls? Stock up on ProGel Colours for that perfect pink and green and Sparkle Dust Pumps for the finishing sparkle.

These biscuits are genuinely special. Yes, they need care and attention. But when you bite into that delicate, buttery biscuit and taste the pistachio and Nutella combination, you'll know it was worth every minute.