Spritzgebäck Recipe
Spritzgebäck is a traditional German butter cookie made from a rich, piped dough that bakes into delicate, melt-in-your-mouth treats often dipped in chocolate.
Ingredients
- 375 g salted butter – 1 ⅔ cups / 13.2 oz
- 250 g sugar – 1 ¼ cups / 8.8 oz
- 2 packets Dr Oetker vanilla sugar 16 g – 0.56 oz or Homemade Vanilla Sugar
- 250 g flour – 2 cups / 8.8 oz
- 250 g cornflour – 2 cups / 8.8 oz
- 125 g ground almonds – 1 ¼ cups / 4.4 oz
- 200 g chocolate – 1 cup chopped / 7 oz
Instructions
- Line baking trays with baking paper.
- Using a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy.
- Gradually add the sugar and vanilla sugar and mix until light and fully combined.
- Add the flour and cornflour one tablespoon at a time while mixing.
- Transfer the dough onto your countertop.
- Add the ground almonds and gently knead until incorporated.
- Prepare your piping equipment. (See Piping Notes below)
- Pipe the dough and then form into your desired shapes. Traditional shapes include S and O shapes, but you can also pipe other shapes for example X and O shapes for Valentine’s Day.
- Preheat oven to 180°C / 350°F.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely before dipping half of each cookie into melted chocolate. Let the chocolate set before storing.
Notes
Spritzgebäck dough is naturally thick, which gives these German butter cookies their delicate texture - but it also makes piping challenging.
Often a stainless steel meat grinder with a cookie attachment is used. For perfectly shaped Spritzgebäck cookies, you can use the KitchenAid Biscuit Attachment, which easily attaches to your KitchenAid meat grinder (view on Amazon.de).
If using a piping bag, choose a non-disposable thick plastic piping bag. Thin disposable piping bags or zip lock bags are usually not strong enough for this firm dough.