Spritz cookies
Ingredients
Utensils
oven, 2 large bowls, fine grater, hand mixer with beaters, piping bag, decorating tip, baking sheet, parchment paper, wire rack, cutting board, knife, bowl (small), saucepan (small), rubber spatula
How-To Videos
See allHow to fill a piping bag
How to pipe using a star tip
How to set up a double boiler
Nutrition per serving
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!
Tags
More delicious ideas for you
- vegetarianElisen gingerbreadVanessa Pass
- vegetarianChristmas cut-out cookiesJuliane Meyer
- vegetarianAlmond crescentsAnne Mühlmeier
- vegetarianLinzer cookiesVanessa Pass
- vegetarianNutella cookiesVanessa Pass
- vegetarianChocolate crinkle cookiesVanessa Pass
- vegetarianAlmond FlorentinesVanessa Pass
- vegetarianJam thumbprintsVanessa Pass