1 dough, 3 variations! This recipe’s super easy. You whip up a basic dough in minutes, then easily jazz it up into different flavors.
- For the base dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 2 2/3 cups all-purpose flour
- 1 egg
- 1 packet vanilla sugar or 1 tsp vanilla paste
- 2 tbsp milk
- For the chocolate variation:
- 1/4 cup cocoa powder
- 1-2 tbsp milk (if the dough is too firm for piping)
- For the nut variation:
- 1/2 cup ground hazelnuts (or almonds or any ground nuts)
- For decoration:
- 3.5 ounces white chocolate
- 3.5 ounces milk chocolate
- 3.5 ounces dark chocolate
- Preheat the oven to 320°F (160°C) fan (356°F or 180°C conventional).
- Cream the softened butter and sugar until smooth. Then add all other ingredients for the dough and mix thoroughly.
- Divide the dough into roughly three equal portions.
- Mix the cocoa powder into one portion and add milk if the dough is too firm for piping.
- Stir the ground hazelnuts into another portion of the dough.
- Fill separate piping bags with each dough variation using a star-shaped nozzle and pipe them onto baking trays lined with parchment paper.
- Bake the Spritzgebäck for about 10-12 minutes, then let them cool.
- Chop the chocolates separately and melt them over a double boiler. Dip half of each Spritzgebäck into the melted chocolates, let them drain, and place them on parchment paper to dry.
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