Nutrition Facts
12 servings
12
Spritz: the best recipe
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This is the basic recipe for true Christmas Spritz, traditional dry cookies from a region in France and Germany.
Ingredients
1 Flour
500 Sugar
500 Butter
500 Almond flour
5 Egg
1 Baking powder
3 Vanilla sugar
1 pinch Salt
Directions
1
In a large mixing bowl, pour in the flour, yeast, sugar, almond powder, vanilla sugar, salt, and softened butter. Mix roughly, then add the 5 eggs. Mix vigorously by hand for about 10 minutes until you have a large mass of compact dough. For it to be perfect for use, it should not break or stick too much. If necessary, add a little butter or flour as needed and finish kneading. Wrap the dough in aluminum foil and place it in the refrigerator for at least until the next day.
2
Preheat the oven to 200°C (or 400°F) for at least 15 minutes before the first batch. Cut 2 sheets of aluminum foil and grease them with a paper towel lightly soaked in oil. Place a portion of dough in the meat grinder fitted with the desired nozzle, and as the dough comes out, place the small pieces obtained onto the aluminum foil. Bake at 200°C for about 7 minutes. Cooking times may vary depending on the oven used, so it is advisable to use the first batch as a reference for cooking the subsequent ones, monitoring closely using a timer.
3
Finally, the Spritz should be a very light color, barely golden on the edges to be perfect in taste. Reuse the aluminum sheets for the next batches. While one batch is baking, prepare another. Let cool for a good hour before storing in an airtight metal container. Allow 2 hours to bake the entire batch.
Ingredients
Ingredients
1 Flour
500 Sugar
500 Butter
500 Almond flour
5 Egg
1 Baking powder
3 Vanilla sugar
1 pinch Salt
Directions
Directions
1
In a large mixing bowl, pour in the flour, yeast, sugar, almond powder, vanilla sugar, salt, and softened butter. Mix roughly, then add the 5 eggs. Mix vigorously by hand for about 10 minutes until you have a large mass of compact dough. For it to be perfect for use, it should not break or stick too much. If necessary, add a little butter or flour as needed and finish kneading. Wrap the dough in aluminum foil and place it in the refrigerator for at least until the next day.
2
Preheat the oven to 200°C (or 400°F) for at least 15 minutes before the first batch. Cut 2 sheets of aluminum foil and grease them with a paper towel lightly soaked in oil. Place a portion of dough in the meat grinder fitted with the desired nozzle, and as the dough comes out, place the small pieces obtained onto the aluminum foil. Bake at 200°C for about 7 minutes. Cooking times may vary depending on the oven used, so it is advisable to use the first batch as a reference for cooking the subsequent ones, monitoring closely using a timer.
3
Finally, the Spritz should be a very light color, barely golden on the edges to be perfect in taste. Reuse the aluminum sheets for the next batches. While one batch is baking, prepare another. Let cool for a good hour before storing in an airtight metal container. Allow 2 hours to bake the entire batch.
Notes
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Reclai
Thank you for your recipe. If I divide my dough into 2 or 3 parts to add coconut or hazelnuts, how much should I add? Thank you. -
Karine de montpellier
Well, I am from Lorraine and living in the south, every year I make these delicious cakes. I have been continuing this tradition for 46 years; we must keep these traditions alive. French at heart, mmm so good. Long live Christmas! Even at 75 years old, I have the heart of a child. -
Samia57
Very good! The whole family enjoyed it. The only downside is that I didn't understand the purpose of leaving the dough in the refrigerator because I found it extremely hard the next day. I had to add more butter and warm it up to soften it. -
chvilmin
As I mentioned in 2017, being the author of the recipe, I recommend adding 250 g of butter for the cakes to be nice and melting. Feel free to do the same. Regarding the equipment to make them, you can occasionally find an electric meat grinder that comes with the templates to make spritz. It's great and much quicker. -
christian_v
Hello. I am the written author of this recipe that has been passed down by my parents and grandparents. These cakes are excellent, but I have always found them too firm. I just experimented by adding butter (250 g more, so 750 g instead of 500). It's a pure delight! They are melting just right. Take this change into account, apply it, and you will see that it’s the best! Enjoy and happy holidays!
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