Yield:
40 cookies
Ingredients:
175g butter
175g sugar
1 package vanilla sugar
1 egg
300g flour
100g ground hazelnuts
75g chocolate
Preparation:
1) This recipe brings back fond memories of my childhood, because every December I used to make these cookies together with my grandma. In my family they are only made for the advent season and Christmas, but since they don't contain any typical "Christmas spices", they could easily be enjoyed all year round. They are called “Spritzgebäck” in German, which translates to something like “spattered cookies”.
2) For the dough, first whisk some butter until it’s creamy.
3) Then add the sugar and vanilla sugar and mix it for a minute or so.
4) Now you can crack in an egg.
5) After stirring for a while again, add the rest of the dry ingredients: some flour of course and ground hazelnuts. You may have to add some more flour than given in this recipe, depending on how spiky or flat you like the cookies. If you look closely at the video, you can see that my cookies at some point suddenly changed color and texture, because I adjusted the amount of flour and hezelnuts. Unfortunately, I forgot to weigh the flour, however I tried to estimate the deviation and adjusted the recipe accordingly. But since it's only an estimate, you will ultimately have to see for yourself.
6) Once everything is mixed together to a cohesive dough, it’s time for the fun part: the meat grinder! We’re using it to form the cookies by inserting a stencil. If you don’t have a meat grinder with a star shaped stencil (or if you don’t want to have a lot to clean afterwards) you can also use a piping bag.
7) Fill in some dough and press it though the stencil. Sever the dough at about a finger-length, depending on how big you want your cookies to be. You can give free rein to your creativity while forming the cookies, but traditionally they are formed into the letters S, O and I.
8) Place your cookies on a baking sheet covered in baking paper and then bake them in a preheated oven at 200°C or 392 °F for about 10 minutes.
9) After all the cookies are cooled down, it’s time to add the finishing touches with some melted chocolate!
10) You can submerge half of the cookie in chocolate, drizzle it over them or create your own decoration technique.
11) After a few hours of drying, your cookies are ready to eat!
Nutrient Analysis of 100g cookies:
energy 517,4 kcal water 3,4 g alcohol 0,0 g
Macronutrients Vitamins Minerals
carbohydrates 54,6 g vitamin B1 0,1 mg NaCl 0,0 g
dietary fiber 3,9 g vitamin B2 0,1 mg sodium 13,2 mg
monosaccharides 0,2 g niacin 0,5 mg chlorine 38,6 mg
disaccharides 28,3 g pantothenic acid 0,3 mg calcium 44,7 mg
protein 6,9 g vitamin B6 0,1 mg magnesium 45,6 mg
fat 30,2 g biotine 7,2 µg potassium 214 mg
SAFA 13,9 g folic acid 13,9 µg phosphorus 116 mg
MUFA / PUFA 12,8 g / 1,8 g vitamin B12 0,1 µg sulfur 79,4 mg
linoleic acid 1,5 g vitamin C 0,3 mg zinc 1,0 mg
linolenic acid 0,3 g vitamin E 3,9 mg copper 0,4 mg
cholesterol 79,7 mg vitamin D 0,4 µg manganese 1,0 mg
vitamin K 21,4 µg iron 1,8 mg
vitamin A 159,5 µg iodine 1,8 µg
carotene 0,1 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)
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