Easy To Make Spritz Cookie Recipe
This spritz cookie recipe is great if you like a spontaneous design of these German Christmas cookies. Using the pastry piping bags for free-hand shaped snakes and circles, or any other shape, that comes to your mind.
Prep Time: 15 minutes
Bake time: 12 minutes, per tray
Yield: 80 cookies filling about 4 trays
Suitable for: Vegetarian Diet, Low Salt Diet
- 3 cups of flour (spelt)
- 1 ½ cups of almond meal
- ¾ cups of sugar (fine)
- 2 eggs
- 250g of softened butter
- 1 tsp of vanilla essence or 4 tsp of vanilla sugar
- 50g of cooking chocolate (optional for decoration)
Tip: The dough
is best made and baked in one go so that the dough stays semi
solid for easier use with the pastry bag or cookie press.
Method on how to prepare the spritz cookie recipe:
- Preheat the oven to 170C° and use baking paper to line a rectangular baking pan or baking sheet 13"x9"
- In a large bowl, combine flour, almond meal, and sugar
- Add all wet ingredients such as softened butter, eggs, and vanilla essence, knead until it turns into a smooth pastry dough
- Fill a pastry pipe with dough and spritz rings or 6 cm long lines directly onto a baking paper-lined baking tray
- Bake for 12 minutes at 170C° or until the edges show golden brown
- Melt the baking chocolate in a water bath
- Allow the spritz cookies to cool before dipping them partially to half into the melted chocolate
- Enjoy the German cookies once the chocolate is touch resistant
- Before storing the cookies for Christmas, let them cool completely.
Please find a measurement converter here.
For more cookie inspiration visit Food to Grow at Pinterest.