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PrintDip 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:
For decoration:
*If needed, please refer to Baking Conversion Charts.
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.
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.
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.
Find it online: https://www.bakinglikeachef.com/spritz-bredele/