Kurpfalz News
The Little Gourmets: Spritz Cookies According to Rosa’s Grandma
When there is a flurry of stirring, kneading, and tasting in the student kitchen in the courtyard, it’s clear: Les Petits Gourmets are at work. In this project, our students will take on the role of little gourmets themselves. Together we cook, experiment, and try new things – always with the goal of proudly presenting and enjoying our own creations at the end.
This week, a very special recipe was in the spotlight: the traditional spritz cookies from Rosa’s grandmother – a recipe that has been passed down through generations in the family and sweetens the Advent season every year.
And the best part: We will be offering the freshly baked cookies at our Christmas market this year!
Spritz cookies – Baking instructions
Here is a refined guide from the original recipe:
Ingredients
- 375 g of butter or margarine
- 250 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 250 g of flour
- 250 g of starch
- 125 g almonds, blanched and ground
Preparation
1. Cream the butter.
Beat the butter (or margarine) in a large bowl until very soft and creamy.
2. Add sugar and vanilla sugar.
Add sugar, vanilla sugar, and a pinch of salt, and mix everything thoroughly.
3. Incorporate the flour
Mix part of the flour with the starch, sift it, and stir it in spoon by spoon.
4. Incorporate almonds
Gently knead in the remaining flour and the ground almonds.
5. Shape or pipe the dough.
Fill the dough into a piping bag with a large star nozzle. Traditionally, S-shapes, rings, or sticks are piped.
Place the shaped pieces on a baking sheet lined with parchment paper.
Baking
- Preheat oven: 10 minutes
- Temperature: 175–195 °C (depending on the oven)
- Baking time: about 10 minutes, until the edge is slightly golden yellow.
- Backing rail: middle rail
Allow to cool completely after baking – then they will be wonderfully crispy and crumbly.
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