Classic German Chocolate Spritz Cookies
Ingredients
Dough
- 200 g softened butter
- 120 g powdered sugar
- a pinch of salt
- 1/2 tsp speculoos spice
- 1 medium egg
- 1 medium egg yolk
- 250 g all-purpose flour
- 30 g cocoa powder
Decoration
- 200 g dark chocolate
- ground pistachios, to taste
Preparation
Preheat the oven to 180°C (convection: 160°C). Line baking sheets with parchment paper. Beat room-temperature butter pieces with powdered sugar, salt, and speculoos spice in a bowl until creamy. Add the egg and egg yolk and mix briefly
Mix the flour with cocoa powder and stir into the dough. Fill the dough into a piping bag with a star tip or a cookie press. Only fill one-third of the dough into the piping bag at a time to create uniform shapes without much effort
Pipe small bows, sticks, or puffs onto the baking sheets as desired. Bake in the oven for about 10 minutes and let cool completely
Chop the dark chocolate coarsely and melt in a bowl over a hot water bath. Dip the spritz cookies in the chocolate and let dry on a piece of parchment paper. If desired, sprinkle with pistachios before drying
Tip
For Chocolate Spritz Cookies with Nougat Filling: Melt nougat to the desired consistency in a water bath. Spread one piece of spritz cookie with nougat. Place a second spritz cookie on top and dip in chocolate as described. Let the chocolate set
