Marzipan Spritzgebäck - German Marzipan Spritz Cookies
Another Christmas cookie staple from my childhood, Spritzgebäck. The cookies are buttery soft, crumbly and melt-in-the-mouth.
This version is my favourite with marzipan and a jam filling. I like red currant jam but you can also use black cherry.
By the way, ‘Spritz’ means ‘to squirt’ which refers to the method used to make them.
Happy Baking!
Ingredients
100g marzipan
150g butter (softened)
100g sugar
1 egg
225g flour
1/4 tsp baking powder
1/4 tsp almond extract
1/2 tsp vanilla essence
You will also need:
3 tbsp red currant jam
Optional - 150g dark chocolate (melted)
Piping bag with star nozzle
Method
Line two baking trays with parchment paper.
Preheat the oven to 160° fan.
Grate the marzipan in small crumbs.
Use a hand blender to mix the marzipan and butter until smooth.
Gradually add in the sugar, almond extract and vanilla essence.
Mix in the egg.
Turn the mixer speed to low and add the flour and baking powder. Mix until just combined.
Pour the batter into the piping bag.
Pipe the cookies onto the baking tray into your desired shape. E.g. 5 cm bars or large dots.
Bake for about 10 minutes until golden brown on the edges.
Let it cool completely on a wire rack.
Prepare the filling by heating the jam in a small pot or using the microwave until it becomes spreadable.
Place half of the cookies bottom-up on a parchment paper and spread the jam on top.
Place another cookie on top to assemble.
Optional - for the decoration, fill a saucepan with water (~ 5 cm) and bring to boil.
Place the chocolate in a smaller heat-proof bowl on top of the pan and stir until melted.
Dip the cookies halfway into the chocolate and let dry.
The cookies can be stored in an airtight container for up to 2 weeks.