Spritz

Publié le 6 Février 2016

Spritz

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.

đŸ‡«đŸ‡· Pour la recette en français, cliquez ici: http://www.thermovivie.com/2015/12/spritz-bredele-recette-au-thermomix.html

Spritz

ingredients:

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

- œ teaspoon baking powder

- 1.5 cl of Kirsch or pear brandy





utensils:

- 1 piping bag

- 1 piping nozzle 8 mm

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Preheat oven at 180 ° C/356° F

Put the cubed butter, sugar and egg in the bowl of the Thermomachine.

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Mix for 3 minutes on speed 3.

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Add the almonds, cinnamon and kirsch or pear brandy.

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Mix 1 minute 30 on speed 2.

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Add the flour and yeast.

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Mix 2 minutes on speed 2.

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In the meantime, fit your piping bag with an 8mm nozzle

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Tips : 1/ Push a little bit of the bag into the nozzle to prevent the dough from flowing when pouring the mix.

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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.

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On a silicone mat or a baking paper sheet, shape your Spritz dough into ‘W’s.

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You can also make circles or unleash your imagination.

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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
)

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If you would like to order Chai or Vanilla sugar, or discover our full range, visit: â€Șhttp://emmanuelleroche.yourinspirationathome.com.au/‬

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Rédigé par Thermovivie

Publié dans #Recipes

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Commenter cet article

wattoote 06/02/2016 21:30

ils sont superbes

Thermovivie 07/02/2016 20:34

Merci beaucoup ;-)