Crispy on the outside and melt in the mouth in the inside...
Spritz are a type of biscuit that are mostly made in Alsace (where my french family is from) and in Lorraine (the region right next to Alsace).
Traditionally, they are made at Christmas but they have become a biscuit that supermarkets make and so are sold all year round. At Christmas, you find them in all different kinds of shapes and sizes but in supermarkets, the classic Spritz is the one where half is covered in dark chocolate.
That is why half of my batch is covered in dark chocolate. For the second half, I wanted to go a little different and remembered making some vegan white-chocolate and dried cranberry biscuits and although the biscuit was failed, the combination of white-chocolate and dried cranberry was delicious. So I chose white chocolate and dried cranberry and to add to that, I added Macadamia nuts because they go really well with dried cranberries.
That is why half of my batch is covered in dark chocolate, but adding hazelnuts to the chocolate one is also an option. For the second half, I wanted to go a little different and remembered making some vegan white-chocolate and dried cranberry biscuits and although the biscuit was failed, the combination of white-chocolate and dried cranberry was delicious. So I chose white chocolate and dried cranberry and to add to that, I added Macadamia nuts because they go really well with dried cranberries.
Of course, it's is completely up to you what toppings you put or if you choose to not put any because the biscuits are super delicious on their own.
Idea:You could also add in some lemon zest if you don't choose to dip them in the dark chocolate.
Spritz are pretty simple to make, all you need is a piping bag. The only difficult part is making them alike and not over-baking them (But it really doesn't matter if they're not completely the same because then it just looks more homemade!).
When you take them out of the oven, chances are they are going to be completely white on the top, but don't let this trick you because on the bottom they will be golden brown. I found that when I took them out and the top was golden brown, they were slightly overdone and didn't melt in the mouth.
Ingredients:
For the biscuit:
120 grams of unsalted butter, super soft
120 grams powdered sugar
1 egg white
3/4 teaspoon salt
1 teaspoon vanilla (powder / paste / extract)
230 grams of plain flour
For toppings:
dried cranberries
Macadamia nuts chopped into small chunks
Hazelnuts chopped into small chunks
100 grams melted white chocolate
100 grams melted dark chocolate
Instructions:
Grease & line 3 baking trays with parchment paper and pre-heat the oven to 170°C.
Take the super soft butter (If it's not super soft, 20 seconds on the defrosting setting of the microwave) and cream it a little for 1 minute before adding the icing sugar + vanilla and creaming for a further 2 minutes.
Next add in the egg white and mix a little, but your mixture is bound to curdle so then add in the flour + salt and mix until a thick mixture is formed.
Spoon the mixture into a piping bag fitted with a star nozzle and pipe out w's, just like on the pictures.
Add on half of the piped out biscuits the cranberries + macadamia nuts and either leave the other half plain or add on some chopped hazelnuts.
Bake in the oven for 15 minutes or until golden on the bottom. (They will still be white on the top so don't let this trick you into thinking they are underdone).
Leave to cool on a wire rack.
Melt the dark + white chocolate and dip the cranberry & macadamia nuts biscuits in the white chocolate with-ways like on the picture and repeat the process for the other biscuits but with the dark chocolate.
Leave the chocolate to set on a wire rack and then serve.
Great for afternoon tea with friends & family or for a quick snack on the go.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
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