German ‘Spritzgebäck’ | Shortbread Cookies
- Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal
Traditional German Spritz Cookies or also known as Spritzgebäck are an absolute Classic among the Christmas Cookies and should not be missing from your Christmas Cookie Selection this year. Heavenly tender, buttery, refined with almonds and chocolate, this shortbread like cookie is simply divine.
Ingredients you will need for this recipe:
- 250 g butter | soft
- 150 g white granulated sugar
- 1 egg
- 200 g all-purpose flour
- 150 g cornstarch
- 100 g almond powder | grounded
- 150 g dark chocolate
- Optional: 50 g cacao powder for baking
How to make traditional Spritzgebäck:
(1) For the Dough
For the dough, beat 250 g soft butter, 150 g sugar and 1 egg, until fluffy. Then add 200 g all-purpose flour, 150 g cornstarch and 100 g ground almonds, stir until you get a smooth dough.
Optional: For the chocolate dough – at this point add 50 g of baking cocoa powder and mix, until evenly combined.
Shape the dough into a ball and chill in the fridge for at least 1-2 hours.
(2) Shape the Cookies
Divide the dough into small batches and press into a long strand of dough by using a food processor fitted with a pastry cutter attachment, a fitted meat grinder, a cookie press, or a rigid piping bag. Using a sharp knife, cut the pressed strand of dough into approx. 10 – 15 cm long pieces and shape into any shape of your liking – circles, small sticks or an s-shape.
Place the cookies on baking trays lined with baking paper and refrigerate for another 10 minutes.
(3) Bake Cookies
Preheat the oven to 175 °C, top and bottom heat.
Bake the cookies for 10-12 minutes, depending on size.
Let them cool completely and decorate to your liking with melted dark chocolate and chocolate sprinkles.
Some Recipe Tips:
Storage: Stored in an airtight container, the cookies will keep for at least 4 weeks.
German ‘Spritzgebäck’ | Shortbread Cookies
Course: Cookies & Pastries, Dessert & Sweets, ChristmasCuisine: GermanyDifficulty: Intermediate45
minutes1 - 2
Hours10 - 12
minutesTraditional German Spritz Cookies or also known as Spritzgebäck are an absolute Classic among the Christmas Cookies and should not be missing from your Christmas Cookie Selection this year. Heavenly tender, buttery, refined with almonds and chocolate, this shortbread like cookie is simply divine.
Ingredients
250 g butter | soft
150 g white granulated sugar
1 egg
200 g all-purpose flour
150 g cornstarch
100 g almond powder | grounded
150 g dark chocolate
Optional: 50 g cacao powder for baking
Directions
For the Dough
For the dough, beat 250 g soft butter, 150 g sugar and 1 egg, until fluffy. Then add 200 g all-purpose flour, 150 g cornstarch and 100 g ground almonds, stir until you get a smooth dough.
Optional: For the chocolate dough - at this point add 50 g of baking cocoa powder and mix, until evenly combined.
Shape the dough into a ball and chill in the fridge for at least 1-2 hours.
Shape the Cookies
Divide the dough into small batches and press into a long strand of dough by using a food processor fitted with a pastry cutter attachment, a fitted meat grinder, a cookie press, or a rigid piping bag. Using a sharp knife, cut the pressed strand of dough into approx. 10 - 15 cm long pieces and shape into any shape of your liking - circles, small sticks or an s-shape.
Place the cookies on baking trays lined with baking paper and refrigerate for another 10 minutes.
Bake Cookies
Preheat the oven to 175 °C, top and bottom heat.
Bake the cookies for 10-12 minutes, depending on size.
Let them cool completely and decorate to your liking with melted dark chocolate and chocolate sprinkles.
Notes
- Storage: Stored in an airtight container, the cookies will keep for at least 4 weeks.
