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:
65g dark chocolate
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.