Spritz cookies with a sweet and savoury twist - Nest in Normandy Dieppe

Spritz cookies with a sweet and savoury twist

Ingredients: Yields 4 servings

From the cheesemarket:
85g soft butter
15g salted butter
1 small egg

From the grocery store:
135g flour
65g dark chocolate
85g sugar
40g ground almonds

From your larder:
1 small pinch baking soda

  • Mix the soft butter with the sugar and the egg.  Gradually add the flour, baking powder, ground almonds. Place in the fridge for 30 minutes. 
  • Preheat the oven to 180°C. Place a sheet of baking paper on a baking sheet. 
  • Place the mixture in a pastry bag fitted with a fluted tip and form the shape you want (sticks, circles, etc.).  Bake in the oven for 10 minutes, then allow the biscuits to cool on a wire rack. 
  • Melt the chocolate with the salted butter, then dip 2/3 of each biscuit into the melted chocolate and arrange the biscuits on a sheet of baking paper and allow them to cool.