Spritz cookies

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

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

Nutrition per serving

Cal
94
Protein
2g
Fat
6g
Carb
9g

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 butter
  • 150 confectioner’s sugar
  •  tsp vanilla sugar
  • ¼ tsp salt
  • ½ lemon
  • 2 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 flour
  • 125 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 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!