Spritz cookies

Based on 15 ratings

Difficulty

Easy 👌
15
min.
Preparation
12
min.
Baking
15
min.
Resting

Ingredients

Servings:-60+
250 g butter
150 g confectioner’s sugar
1½ tsp vanilla sugar
¼ tsp salt
½ lemon (zest)
eggs
350 g flour
125 g ground almonds
200 g dark couverture chocolate
Metric
Imperial

Utensils

  • oven
  • large mixing bowl
  • stand mixer or hand mixer with beaters
  • decorating tip
  • piping bag
  • baking sheet
  • wire rack
  • saucepan
  • rubber spatula
  • cutting board
  • knife
  • heatproof bowl

Nutrition per serving

Cal
94
Protein
2 g
Fat
6 g
Carb
9 g
  • Step 1/4

    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.
    • 250 g butter
    • 150 g confectioner’s sugar
    • 1½ tsp vanilla sugar
    • ¼ tsp salt
    • ½ lemon
    • eggs
    • oven
    • large mixing bowl
    • stand mixer or 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

    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.
    • 350 g flour
    • 125 g ground almonds
    • decorating tip
    • piping bag
    • large mixing bowl

    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

    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.
    • baking sheet
    • oven
    • 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

    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!
    • 200 g dark couverture chocolate
    • saucepan
    • rubber spatula
    • cutting board
    • knife
    • heatproof bowl

    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!