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.

🇫🇷 Pour la recette en français, cliquez ici: http://www.thermovivie.com/2015/12/spritz-bredele-recette-au-thermomix.html

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

- ½ teaspoon baking powder

- 1.5 cl of Kirsch or pear brandy





utensils:

- 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/‬