Spritz

Directions

1. Melt the butter and mix it with the sugar. ⏱ ≈ 7 min
2. Add the whole eggs. ≈ 3 min
3. Then, incorporate the flour, followed by ground almonds or shredded coconut. ≈ 4 min
4. Roll out the dough and let it rest for an hour. ⏱ ≈ 20 min
5. Alternatively, you can use 75g of flour and 50g of sugar, with a heaping tablespoon of cinnamon. ≈ 3 min
6. Use an electric or hand-cranked meat chopper with a “spritz” shaped attachment to create long strips of dough, approximately 30 cm in length. ≈ 3 min
7. Spread these strips evenly over a baking sheet. Since spritz don’t rise much, you can press them down firmly. ≈ 3 min
8. Bake for 20 minutes at 180 °C and allow to cool in an open metal container. Store the cakes in the container for up to a year. Note: it is important to remove the cakes from the baking sheet while they are still warm, as they will stick otherwise. ⏱ 20 min