Spritzgebäck: German Spritz Cookies
Making these German Christmas Cookies brings up the fondest memories of making Spritzgebäck with my Oma Sieghilde.
Servings: 1 batch
Calories: 6411kcal
Ingredients
Spritzgebäck Dough
- 500 g flour
- 250 g sugar
- 250 g butter
- 8 g baking powder
- 2 teaspoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 teaspoon sea salt omit if using salted butter
Chocolate Glaze
- 200 g semi sweet chocolate can also use milk chocolate or even white chocolate for a different twist!
- 2 tablespoon vegetable oil any neutral tasting oil is great here
Toppings
- 50 g sliced almonds dry roasted in a skillet, then crushed
Instructions
- Prepare the dough by adding together all ingredients (best if they're all at room temperature), and then kneading until you achieve a smooth, firm dough. Cover in wrap and rest in the fridge for one hour.
- Remove dough from fridge and gradually press through a spritz cookie press, then bake in a 180 degree Celsius, 355 degree Fahrenheit (second rack from bottom) for 10 to 15 minutes or until just starting to turn golden. Transfer to a cooling rack.
- Once cool, melt together the chocolate and oil in a double boiler. I use a stainless steel bowl sitting in a pot filled with some water. Once melted, dip the cookies and transfer back to the baking sheet. Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts or other nuts. Once dry, store in an airtight container for several weeks (if they last you that long!).
Nutrition
Calories: 6411kcal | Carbohydrates: 753g | Protein: 85g | Fat: 345g | Saturated Fat: 200g | Cholesterol: 908mg | Sodium: 4223mg | Potassium: 2950mg | Fiber: 36g | Sugar: 328g | Vitamin A: 6845IU | Calcium: 785mg | Iron: 40mg