Hazelnut Spritz
Submitted by janieswain
Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.
YIELD
2 dozenPREP
25 minCOOK
15 minREADY
1 hrsHazelnut spritz cookies are tiny, buttery rings that shatter on first bite. Ground toasted hazelnuts get folded into a classic spritz dough, then a cookie press extrudes the mix into ridged strips that curl into rings before baking. A dip in melted chocolate on both ends finishes them for the holiday tin.
Toasting the hazelnuts first is a step you can’t skip. Raw nuts taste one-dimensional. Five minutes in a dry pan (or 10 at 350°F/175°C in the oven) deepens the flavor and loosens the bitter skins. Rub the warm nuts in a clean towel to flake the skins off before grinding.
The dough needs to be at the right temperature. Too soft and it squishes through the press into shapeless blobs. Too cold and it crumbles. Room temperature butter beaten until truly fluffy is the target.
Chef Tips
- Grind the nuts with a tablespoon of flour from the recipe to keep them from turning into paste.
- Don’t grease the baking sheets. Spritz dough needs a dry surface to stick to or the shapes release before the press can set them.
- Pull from the oven the moment the edges show pale gold color. Overbaked spritz tastes sandy.
- Use good-quality dark chocolate for dipping, this is where the flavor lands.
Variations
- Swap hazelnuts for toasted almonds or pistachios for different nutty profiles.
- Sprinkle dipped ends with chopped nuts, sprinkles, or flaky salt before the chocolate sets.
- Add a teaspoon of grated orange zest to the dough for a chocolate-orange pairing.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Cover two baking sheets with parchment paper.
A plain baking sheet need not be greased.
Put the nuts into the food processor and grind them until very fine.
In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light.
Add the ground nuts and flour.
Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips.
Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.
Bake for 10 minutes, just until lightly browned.
Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
While the cookies bake, combine the chocolate chips and cream in a small glass bowl.
Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted.
Dip cooled cookies in the chocolateso that ends are coated by ½-inch.
Place on the parchment or on waxed paper to harden.
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