Austrian Spritz Cookies
Easy to make Austrian spritz cookies (Spritzgebäck) with a delicious chocolate filling. No cookie press is required.
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Equipment
Ingredients
Spritz Cookies
- 150 g Soft unsalted Butter
- 50 g Powdered Sugar
- 8 g Vanilla Sugar
- 1 Egg
- 1 Egg yolk
- 1 pinch of salt
- 200 g Cake Flour
Chocloate Filling
- 200 g Dark Chocolate Couverture
- 200 g Whipped Cream
Decoration
- Chocolate Glaze
Instructions
Start with the Filling
- Boil the whipped cream once, chop the couverture and dissolve it in the whipped cream.
- Set aside and let the cream cool down at room temperature.
Spritz Cookie Dough
- Preheat the oven to 356 °F // 180 °C.
- Cream butter with powdered sugar, vanilla sugar, egg, yolk, and salt.
- Sift the flour over it and fold in.
- Fill the dough in a pastry bag and pipe
- Pipe about 2 inches// 5 cm long bars onto a baking sheet lined with baking paper.
- Bake for 12 minutes
Assembling the Cookies
- After letting the cookies cool down a bit, whip the chocolate mousse with a handheld mixer until creamy and ready to pipe.
- Pipe the chocolate mousse onto the cookies and then place the tops on top.
- Decorate your cookies by drizzling chocolate glaze over them.
- Let the glaze decoration dry. Store the cookies in an airtight container lined with parchment paper.
Nutrition
Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 187IU | Calcium: 11mg | Iron: 1mg
Calories: 124kcal
Servings: 30 cookies
