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Spritz cookies, fine

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Ingredients for 1 servings:

  • 200 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 4 egg yolks
  • 2 tbsp rum
  • 300 g flour
  • 100 g almond(s), ground
  • 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Beat softened butter with sugar and vanilla sugar until fluffy, gradually adding the egg yolks. Add the rum and salt. Then stir in the sifted flour and almonds. Form into a ball, wrap in plastic wrap, and refrigerate for a few hours, preferably overnight. Run the dough through a meat grinder fitted with the S-shaped pastry attachment, place on a greased or, better yet, lined baking sheet, and bake at 170°C for 20 minutes on the middle rack. This quantity makes 3-4 baking sheets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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