Spritz cookies

Step 1/ 4

• 8⅓ g butter
• 5 g confectioner’s sugar
• ⅛ bag vanilla sugar
• ⅛ tsp salt
• ⅛ lemon zest
• ⅛ eggs

• oven
• large bowl
• fine grater
• hand mixer with beaters

Pre-heat oven to 180°C/350°F. Add butter, confectioner’s sugar, vanilla sugar, salt, and lemon zest to a large mixing bowl and beat for approx. 5 min. Add eggs and beat for approx. 1 min. more.

Step 2/ 4

• 11⅔ g flour
• 4⅛ g ground almonds

• large bowl
• piping bag
• decorating tip

In a large bowl, mix flour and ground almonds and add to egg-butter mixture a little at a time, forming a fluffy dough. Add dough to a piping bag.

Step 3/ 4

• baking sheet
• parchment paper
• wire rack

On a lined baking sheet, pipe dough into different shapes, leaving at least 1-cm/0.4-in. space between each cookie. Transfer to oven and bake at 180°C/350°F for approx. 12 min., or until golden brown. Remove from oven and leave to cool.

Step 4/ 4

• 6⅔ g bittersweet couverture chocolate

• cutting board
• knife
• bowl (small)
• saucepan (small)
• rubber spatula

In the meantime, roughly chop chocolate, add to a small bowl, and place on top of a saucepan filled with simmering water to make a double boiler. Stir gently until melted. Coat one side of the cookies with the melted chocolate and leave to dry on a cake rack. Enjoy!

Enjoy your meal!