Spritz (Nicolas Paciello)

Among Christmas cookies, spritz cookies are often found, small shortbread cookies, crispy and melt-in-your-mouth at the same time (and also covered in chocolate!). Here I used Nicolas Paciello's recipe, from his Recipe Book which is awesome, quick, delicious, simply perfect! Go ahead, you won't regret it ;-)

Preparation time: 20 minutes + 15 minutes of baking

For a dozen cookies:

Ingredients:

190g of flour

100g of softened butter

45g of granulated sugar

35g of brown sugar

35g of almond powder

1 egg

1 teaspoon of baking powder

A pinch of fleur de sel

Vanilla extract

As needed of dark chocolate

Recipe:

Preheat the oven to 200°C.

Mix the almond powder with the flour, baking powder, and salt.

Incorporate the sugar and brown sugar into the butter, mix well to achieve a creamy texture.

Then add the egg and vanilla extract, and finally the mixed dry ingredients.

Place the dough in a piping bag fitted with a small fluted nozzle, and pipe zigzag cookies onto a baking sheet lined with parchment paper.

Lower the oven temperature to 175°C and bake for 14-15 minutes (the cookies should be nicely golden).

Let them cool, then dip them in tempered or simply melted dark chocolate (be careful not to exceed 35°C during melting for better crystallization).

Enjoy, the treat is ready!