Last year, I shared with you the recipe of Leckerli Christmas biscuits. The Spritz biscuits are an other of the many kinds of bredele we bake in my family for the Christmas holidays, when comes chilly December. Spritz are part of my childhood and it is a tradition from the North Est of France (Alsace-Lorraine) I wouldn’t miss for anything! Every family has its own twist on the recipe, here is my version, based on almond meal and… coconut oil! {Recette en français à la fin de l’article}
The name ‘spritz’ comes from the German verb ‘spritzen’, which means ‘to skirt’. It refers to the way the dough is extruded with a press or piping bag with patterned tip. The dough is placed directly on baking paper, and you can create sticks, round cookies, ‘S’ or ‘W’ shaped biscuits. The round Spritz make lovely decorations when you hang them with a ribbon!
The ingredients are very simple: flour, almond meal (or hazelnut meal), sugar, egg and butter, with a pinch of vanilla. I replaced the butter with coconut oil in this recipe, and added a touch of gourmandise by dipping my Spritz in dark chocolate. For an even more festive look, I sprinkled them with dessicated coconut and frozen dry raspberries. Make sure you let the biscuits cool down entirely before coating them with chocolate, so they have time to harden.
I enjoy my cookies with a hot mug of Glögi, the Finnish spiced hot juice or wine, a cousin of the German Glühwein. Happy baking!
- 200 g organic brown rice flour
- 80 g almond meal
- 30 g potato starch
- ½ tsp vanilla powder
- 130 g sugar (I used half rapadura sugar + half xylitol sugar)
- 120 g neutral coconut oil (soften, not liquid)
- 80 ml dairy free milk
- 1 egg
- Pinch of salt
- For the coating:
- 200 g chocolate
- Desiccated coconut, frozen dry raspberries (or crushed hazelnuts)
- Preheat oven 180 degrees.
- In a bowl, mix all the dry ingredients: flours, almond meal, vanilla powder, sugar, salt. Then add the coconut oil, the milk and the egg. Mix well until smooth.
- Fill a pastry bag with a star shaped nozzle and pipe the biscuits directly on a baking sheet covered with parchment paper. Bake for about 12-15 minutes until the biscuits are golden.
- Allow the spritz to cool down entirely.
- Melt the chocolate in a bowl and soak the biscuits. Sprinkle with desiccated coconut, crushed hazelnuts or other favorite topping. Let stand on a grid or parchment paper until the chocolate hardens.
- 200 g farine de riz complet organique
- 80 g poudre d'amande
- 30 g fécule de pomme de terre
- ½ cc vanille en poudre
- 130 g sucre (j'utilise moitié sucre rapadura et moitié sucre xylitol)
- 120 g huile de coco neutre
- 80 ml lait végétal
- 1 oeuf
- Pincée de sel
- 200 g chocolat
- Pour la déco: noix de coco râpée, framboises lyophilisées, noisettes concassées...
- Préchauffer le four à 180 degrés.
- Mélanger les ingrédients secs dans un bol: farines, poudre d'amande, vanille en poudre, sucre, sel. Puis ajouter l'huile de coco, le lait et l'oeuf. Bien mélanger pour que la pâte soit homogène.
- Mettre dans une poche à douille avec embout cannelé et dresser en forme de 'S', W' ou autre forme, directement sur une plaque recouverte de papier sulfurisé.
- Faire cuire pendant 12-15 minutes jusqu'à ce qu'ils soient dorés.
- Laisser les biscuits refroidir complètement sur une grille.
- Faire fondre le chocolat et y plonger une partie des Spritz. Parsemer de noix de coco ou noisettes concassées selon vos envies, et laisser le chocolat durcir.
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