Vegan and Gluten-Free Viennese Fingers That Still Melt in the Mouth

UUnknown

2026-01-28

10 min read

Recreate Benjamina Ebuehi’s melt-in-the-mouth Viennese fingers as vegan and gluten-free — with ingredient swaps, piping hacks, and 2026 baking tips.

Why your gluten-free, vegan cookies keep failing — and how to fix it

Crumbly but gritty, greasy but dense, too soft to pipe or too stiff to melt on the tongue — if those are the words you use to describe gluten-free or vegan biscuits you’ve tried, you’re not alone. Re-creating the classic Viennese finger’s signature melt-in-the-mouth texture without dairy or wheat is a technical challenge: the structure of wheat and the plasticity of butter are both doing very specific jobs. Swap both out carelessly and you lose everything the cookie is loved for.

The 2026 context: why now is the best time to bake plant-forward Viennese fingers

By 2026, the home-baker’s toolkit has grown. Superfine almond flours and micronized rice starches are easy to find; new block-style vegan butters (formulated for baking) have matured since 2023–25; and ingredient companies have pushed refined starch blends and clean-label emulsifiers that help mimic butter’s melting profile. These trends mean we can get astonishingly close to Benjamina Ebuehi’s original butter-rich, melt-in-the-mouth Viennese fingers — but with vegan and gluten-free swaps that preserve texture, pipeability, and flavour.

Core idea (short): Balance fat, fine flour, and starch

The secret to Viennese fingers is a high-fat dough with low-gluten (or gluten-free) structure plus a little softener to make piping easy. For plant-forward baking in 2026, we lean on three principles:

High-quality block-style vegan butter (or a tested blend) that behaves like baking butter.
Fine almond flour + a neutral rice/white-starch combo for a soft, crumbly crumb.
A little confectioners’ sugar and a small amount of plant milk to make the dough pipeable while keeping it tender.

Vegan & Gluten-Free Viennese Fingers — tested recipe (makes ~28)

Prep: 15 minutes (plus chilling)
Bake: 12–15 minutes
Yield: ~28 fingers, depending on size

Ingredients (key words included)

150 g block-style vegan butter, very soft (see notes for substitutes)
60 g icing (confectioners') sugar, sifted
1 tsp vanilla extract
140 g superfine almond flour (blanched, not meal)
60 g white rice flour
30 g tapioca starch or corn starch (for melt-in-the-mouth texture)
1/4 tsp fine sea salt
1–2 tbsp unsweetened plant milk (oat or almond), as needed
80–100 g good-quality vegan dark chocolate, for dipping

Why these ingredients work

Almond flour provides rich, meltable fat and tender crumb; rice flour plus tapioca starch mimic the mouthfeel produced by wheat’s soft starch network while remaining gluten-free. The vegan butter gives the dough pliability and richness — choose a high-fat, block-style product for the most reliable bake.

Step-by-step method

Place the vegan butter and sifted icing sugar in a mixing bowl. Beat on medium speed until pale and smooth — about 1–2 minutes. Add the vanilla and beat to combine. You’re aiming for a light, almost mousse-like cream; don’t overbeat.
Fold the almond flour, rice flour and tapioca starch with the salt into the butter mixture with a spatula. Use gentle strokes until just combined. The crumb will be soft and slightly crumbly. If the dough is too dry or won’t hold together, add plant milk, 1 teaspoon at a time, until it just comes together. It should be pipeable but not runny.
Transfer dough to a piping bag fitted with a large open-star nozzle (around 12mm). For neater results, use an offset bag swivel or keep the nozzle well supported. Pipe 6–7cm long fingers onto a lined baking tray, spaced 2.5cm apart. Alternatively, pipe onto parchment and chill the strips on the paper first, then slide the paper onto the baking sheet to avoid losing shape.
Chill the tray for 20–30 minutes in the fridge — this firms the butter and helps the cookies hold their ridged shape while baking. In hot kitchens use 30–40 minutes.
Preheat oven to 160°C fan (320°F) or 180°C conventional (350°F). Bake for 12–15 minutes: the cookies should remain pale and only very slightly golden at the edges. Remove and leave to cool on the tray for 5 minutes, then transfer to a wire rack.
Melt the vegan dark chocolate in a bowl over a pan of barely simmering water or in short bursts in the microwave. Dip the ends of each cooled finger into the chocolate, tap off excess, and return to the rack to set. If you want glossy chocolate, stir in a pinch of cocoa butter or use a tempered chocolate method (see tips).

Two important technique notes

1. Piping: nozzle, pressure and chilling

Use a large open-star nozzle so the dough can flow without compressing. Keep consistent pressure and pipe in one steady motion. If the dough becomes sticky or spreads, pop the piping bag into the fridge for 10 minutes to firm the fat. Chill the piped fingers before baking — this step is the single biggest determinant of a clean, ridged biscuit.

2. Oven temperature and pale baking

These cookies should not brown much. A lower temperature (160°C fan) lets them set through without browning, which preserves the tender, short crumb. If your oven runs hot, lower the temperature and add a minute or two to the bake time.

Ingredient swaps & troubleshooting

Butter substitute options (butter substitute / plant-based baking)

Best (recommended): High-fat block-style vegan butter designed for baking. These mimic the plasticity and melting behaviour of dairy butter.
Alternate mix: 2 parts vegan margarine + 1 part refined coconut oil (solid at room temp) — gives structure but can add faint coconut aroma.
Oil-only (not ideal): Using only liquid oil (sunflower or light olive) makes piping impossible and produces a greasier texture. Avoid for this biscuit.

Almond flour: Use superfine blanched almond flour — coarse almond meal will yield gritty biscuits.
Rice flour + starch: If you don’t have rice flour, use superfine oat flour (gluten-free certified) + a little extra starch. For a drier crumb, increase tapioca to 35 g and reduce rice flour a touch.
Nut-free option: Replace almond flour with sunflower seed flour but add 1–2 tbsp extra starch to counter discoloration and oiliness.

Common problems and quick fixes

Dough is too soft and spreads: Chill longer before baking; reduce plant milk; ensure vegan butter is firm enough.
Cookies are dry and crumbly: You’ve probably over-floured or the butter was too firm when mixed. Add 1 tsp plant milk at a time while folding to bring it together.
Gritty texture: Use superfine almond flour; sift rice flour; avoid coarse meals.
Chocolate won’t set: Use good-quality couverture or add a teaspoon of coconut oil to thin and help with sheen. Chill to set.

Advanced strategies for pro-level texture (2026 techniques)

Home bakers in 2026 can use a few advanced tricks developed from professional pastry kitchens and the improving plant-based ingredient market:

Emulsifier lift: A pinch (1/8 tsp) of soy or sunflower lecithin improves spread control and gives a silkier mouthfeel. Use only if you’re comfortable with the ingredient.
Micronized starch: If you can buy micronized rice starch (finely milled), add 10–15 g in place of some rice flour — the cookie will feel silkier.
Sugar particle size: Use icing sugar rather than caster or granulated. Confectioners’ sugar keeps the bite fine and the crumb tender.
Cold-bake stabilization: For perfectly defined ridges, pipe onto parchment, chill until very firm, and bake directly on the chilled parchment transfered to the tray — extreme chill for 40 minutes on hot days.

Variations & flavour ideas

Orange zest: Add 1 tsp finely grated orange zest to the dough for a classic chocolate-orange Viennese.
Almond-topped: Press a half almond into the dough before chilling for an elegant look.
Vanilla bean: Substitute vanilla extract with 1/2 scraped vanilla pod for deeper aroma.
Low-sugar: Reduce icing sugar to 50–55 g and finish with a thin glaze if needed; texture will be slightly denser but still tender thanks to fat and starch ratio.

Storage, freezing and make-ahead

These biscuits store well because of their low moisture. Keep in an airtight tin at room temperature for up to 7 days — layer parchment between rows to protect chocolate dip. For longer storage, freeze unfrosted pipes (raw) on a tray for 1 hour, then transfer to a sealed container; bake from frozen adding 1–2 minutes to the bake time. Fully baked fingers freeze well for up to 2 months; thaw at room temperature before dipping.

Troubleshooting gallery (short checklist)

Dough won’t pipe? Chill the bag for 10–15 minutes and use a larger nozzle.
Too greasy? Use a firmer vegan butter or reduce plant milk.
Too chewy? Reduce rice flour slightly and add more starch for tenderness.
Chocolate bloom or dull finish? Use tempered chocolate or add a small amount of cocoa butter for shine.

“The texture is a balance: fat for melt, fine flour for structure, starch for softness.”

Why this adaptation stays true to Benjamina Ebuehi’s version

Benjamina’s original hinges on butter’s ability to carry flavour, add plasticity for piping, and create a short crumb. Our vegan & gluten-free version recreates those three effects using modern plant-based fats, superfine nut flours, and starch blends. The piping advice (large open-star nozzle, gentle pressure, chilled pipes) is derived directly from the same pastry logic — only the ingredients are updated for special diets without sacrificing the melt-in-the-mouth goal.

Quick checklist before you bake

Use superfine almond flour — not coarse meal.
Choose a high-fat, block vegan butter for best results.
Keep the dough chilled before and after piping.
Bake low and pale: 160°C fan is a reliable target.
Dip ends in good vegan dark chocolate for the classic finish.

Final notes on nutrition and dietary labeling (2026)

Almond-flour-based gluten-free cookies are higher in healthy fats and calories than wheat-based ones; if you’re tracking macros, remember each finger is energy-dense. They are naturally grain-free and suitable for many low-carb diets when adjusted, but confirm ingredient labels if you follow strict medical diets. In 2026, most supermarket vegan butters clearly list fat content and melting point on the label — look for products marketed specifically for baking and choose those with higher saturated fat from cocoa/coconut fats for better texture.

Actionable takeaway

To get a Viennese finger that truly melts in the mouth while staying both vegan and gluten-free: use superfine almond flour + rice flour + starch, a block-style vegan butter, and chill your piped shapes before baking. Follow the recipe above once, take notes on how your dough behaves, then tweak the plant milk and chilling time for your kitchen conditions.

Make one tray this weekend. Photograph the ridges, the cross-section and the chocolate-dipped ends. Share on Instagram or your favourite baking group with the hashtag #PlantViennese — I’ll be watching for your results and troubleshooting questions. If you want a printable recipe card, sign up to our newsletter for a PDF and a pantry checklist.

Call to action: Try the recipe, tag your photos, and subscribe for more tested vegan and gluten-free bakes that actually work. Want a low-sugar variant or nut-free version? Reply with what you need and I’ll add a tested variation.

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Senior editor and content strategist. Writing about technology, design, and the future of digital media. Follow along for deep dives into the industry's moving parts.

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