Ingredients
- 150g Unsalted Butter
- 125g Dark Chocolate
- 100g Caster Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 250g Plain Flour
- 1 tablespoon Milk
- 125g Ground Almonds
- 70g Pistachios
Spritzgebäck (German Biscuits)
| Serves: 12 | Category: Biscuits | Recipe course: Dessert | Machine: Mixer | Total time (min.): 30 |
Small shortbread like biscuits with a soft and crumbly texture. Finished by dipping in dark chocolate and sprinkling with pistachios. Perfect for the Christmas season. Please note that the dough will be quite hard to pipe at first, we've used a open star nozzle to pipe but you could use a round nozzle.
Tools
- Oven
- Kenwood Chef
- Piping bag
- Small bowl
- Traybake tin - large
- Cooling rack
Method
- Line a large baking tray with parchment paper
- Pre-heat the oven to 170ºC
- Fit the K-Beater
- Add the ingredients into the appliance bowl and fit the splashguard
- Mix – 1 minute, speed 1
- Then add the next ingredients
- Mix – 1 minute, speed 2
- Transfer the mixture into a piping bag fitted with an open star tip
- Pipe lines, about 8 cm long, onto the prepared baking tray
- Bake – 15 minutes, 170ºC
- Remove from the oven and let cool
- Add chocolate into a small bowl
- Dip one end of the biscuits into the chocolate, then place them onto a cooling rack
- Sprinkle with the ingredient and let cool
- Serve