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Spritz Bredele

Dipped spritz cookies in a cup with the rest of the cookies in the background.
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Dip these spritz bredele cookies into melted chocolate, and you have a delicious treat for your morning tea, an afternoon snack, or a perfect addition to your work or school lunchbox. Crumbly and buttery, these Alsatian cookies are a holiday favorite!



For the cookie dough:

  • 2/3 cups (150 g) unsalted butter softened
  • 1 cup + 2 1/2 teaspoons (125 g) granulated sugar
  • 1 sachet (9 g) vanilla sugar
  • 1 large egg, room temperature
  • 2 cups (250 g) all-purpose flour
  • 1 cup + 2 teaspoons (100 g) almond flour
  • 1 teaspoon baking powder

For decoration:

  • white chocolate
  • dark chocolate
  • chopped almonds
  • chopped pistachios
  • shredded coconut
  • freeze-dried raspberries

*If needed, please refer to Baking Conversion Charts.


  1. Preheat oven to 355 degrees F/180 degrees C. Line baking sheets with parchment paper. Using a flour sifter, sift all-purpose flour with baking powder and set it aside.

  2. To make cookie dough, place butter, granulated sugar, and vanilla sugar in the bowl of a stand mixer and whisk until the mixture becomes creamy.  Add the egg, mixing well. Add the sifted flour mixture and almond flour to the principal preparation and work well to obtain a homogeneous and smooth dough.

  3. Transfer the dough to a manual cookie maker fitted with a cookie attachment and pass the dough to form sticks of about 3 inches/7 cm.  Make longer sticks to shape an S or a ring, and place them on a baking sheet lined with baking paper. Bake spritz cookies for 10 to 13 minutes, watching the baking. The spritzbredele should be lightly browned. Cool cookies on a wire rack.

  4. To decorate spritz cookies, melt chocolate in a double boiler or a microwave. Dip 1/3 of each cooled cookie into melted chocolate. Place on parchment paper until chocolate is set. If desired, sprinkle cookies with chopped nuts, shredded coconut, or chopped freeze-dried raspberries.


  1. Replace 2 1/2 tablespoons (20 g) all-purpose flour with the same amount of cocoa powder to make a chocolate version of spritz cookies.
  2. Bake your cookies one baking sheet at a time for the even baking.
  3. Keep the piped cookies on a baking sheet in the refrigerator while waiting to bring them into the oven.
  4. Store cookies in a metal cookie tin for 2 weeks and even longer.
  5. Nutritional information has been calculated for plain cookies without any decoration.





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