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No, the Spritz does not only mean this cocktail that has become essential at aperitif time! It is also a tasty shortbread of Alsatian origin. Deliciously crispy, it is recognizable by its fluted appearance, obtained with a piping bag. Enjoyed as is, accompanied by tea or hot chocolate, it is a real treat. Follow Chef Damien’s advice to make this traditional recipe. And to find more inspiration, find all our Christmas recipes on our dedicated page!
It is important to prepare the biscuits as soon as the dough is made. If you let them sit and cool, they will be more difficult to “lie” on the baking sheet.
To vary the pleasures, prepare chocolate spritzes: dip one side (or half) of each biscuit in melted baking chocolate (dark or milk) before letting it set. Another option, glaze them with redcurrant jam.
It is also possible to add hazelnut, almond or coconut powder to the dough, for even more delicious spritzes!
These biscuits keep perfectly for 15 days in an airtight box, alternating them with layers of parchment paper.
Source:https://www.750g.com/spritz-de-noel-notre-chef-partage-sa-recette-facile-pour-reussir-ces-biscuits-de-l-avent-a39169.htm
