# The Little Gourmets: Spritz Cookies According to Rosa’s Grandma

> URL: https://www.kurpfalz-internat.de/en/the-little-gourmets-spritz-cookies-according-to-rosas-grandma  
> Language: en  
> Description: 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 …

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*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

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**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.

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**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.