Spritzgebäck (Piped Butter Biscuits)

Name: Spritzgebäck (Piped Butter Biscuits)
Prep time: 40 min
Cook time: 44 min
Total time: 84 min
Yield: 80 servings
Ingredients: 350 g butter or margarine; 250 g sugar; 1 pack vanilla sugar; 1 pinch salt; 1 tsp grated unwaxed lemon zest; 2 piece eggs (medium); 500 g plain flour (type 405); 100 g ground almonds; 150 g dark chocolate couverture

A traditional German bake from North Rhine-Westphalia: in the Rhineland, Spritzgebäck is firmly bound up with Christmas baking, and by now it is made all over Germany. The short fingers, rings and S-shapes that come out of the mincer taste of vanilla, lemon and almonds and get their festive look from dark chocolate on the ends. The recipe makes about 80 pieces.

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Cook time

84 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

87 kcal

Calories

1 g

Protein

5 g

Fat

9 g

Carbs

Ingredients

For 80 servings

Estimated cost~€5.05 · ~€0.05/serving

Instructions

1
Beat the soft butter or margarine with the sugar, vanilla sugar, salt and lemon zest until pale and fluffy. Stir in the eggs one at a time.
2
Mix the flour and the ground almonds and work them in only until a supple dough comes together that is easy to shape.
3
Preheat the oven to 180 °C conventional heat and line two baking trays with baking paper.
4
Turn the dough through a mincer with a biscuit attachment in batches, or pipe it onto the trays with a piping bag and a large star nozzle as fingers, rings and S-shapes. Leave a little space between the pieces.
5
Bake on the middle shelf until the edges are pale golden brown.
6
Leave the biscuits to cool on a wire rack and do the same with the rest of the dough.
7
Melt the couverture over a bain-marie, dip the ends of the cooled biscuits into it and leave them to set on baking paper.