A recipe from the Alsatian region (France), where Cinnamon, almonds and vanilla blend beautifully.
This recipe has been inspired by a very talented Patry Chef: Christophe Felder.
🇫🇷 Pour la recette en français, cliquez ici: http://www.thermovivie.com/2015/12/spritz-bredele-recette-au-thermomix.html
For about 25 biscuits
- 110 g butter at room temperature
- 80g caster sugar
- 1 heaped table spoon of vanilla sugar
- 1 egg
- 50g ground almonds
- 1 teaspoon of cinnamon (YIAH Chai Spice for something a bit different)
- 200 gr flour
- ½ teaspoon baking powder
- 1.5 cl of Kirsch or pear brandy
- 1 piping bag
- 1 piping nozzle 8 mm
Preheat oven at 180 ° C/356° F
Put the cubed butter, sugar and egg in the bowl of the Thermomachine.
Mix for 3 minutes on speed 3.
Add the almonds, cinnamon and kirsch or pear brandy.
Mix 1 minute 30 on speed 2.
Add the flour and yeast.
Mix 2 minutes on speed 2.
In the meantime, fit your piping bag with an 8mm nozzle
Tips : 1/ Push a little bit of the bag into the nozzle to prevent the dough from flowing when pouring the mix.
2/ If you are alone in the kitchen and you are struggling holding the bag and pouring the mixture in,
Take a flower vase, and put your piping bag in. Roll up a bit, it will be easier to pour your dough in the bag.
And if you do not have a vase, just take a plastic bottle and cut it to 3/4.
On a silicone mat or a baking paper sheet, shape your Spritz dough into ‘W’s.
You can also make circles or unleash your imagination.
Bake at 180° C/356° F for 10 to 15 minutes.
The Spritzs should be just slightly golden.
Keep in a metal box for several days (if you can…)
If you would like to order Chai or Vanilla sugar, or discover our full range, visit: http://emmanuelleroche.yourinspirationathome.com.au/