John Myers
Ingredients for 1 servings:
- 250 g butter
- 4 eggs
- 1 bottle of flavoring (lemon)
- 1 bottle of bitter almond flavoring
- 2 packets of vanilla sugar
- 400 g sugar
- 600 g flour
- 1 packet of baking powder
- 3 tbsp cocoa powder, to taste
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
Do you also know that the dough for Spritzgebäck is very difficult and requires a lot of force to squeeze out of the piping bag? Here’s the solution: Whisk the first six ingredients into a runny batter; this can sometimes take up to 10 minutes, then mix in the flour and baking powder until a soft dough forms. If you like, you can mix cocoa powder into half of the batter. This batter is enough for three baking trays. Now be careful, because this is the only way to do it: Use the batter immediately. (If you let it stand, it will only pipe with a lot of force and effort.) Before baking, the batter must rest on the baking trays for at least 2 hours, otherwise it will spread. Then you can bake the cookies at 180°C for about 12-15 minutes. Now you can dip the cookie tips in white and brown chocolate glaze. The first batter I made and left to stand until the evening couldn’t be used with the piping bag; it was too stiff. So I made angel eyes out of it. They were wonderfully crumbly and melted in your mouth.
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