Brittle and Buttery Spritz cookies with Chocolate and Pistachios
These Spritz cookies are the perfect "last-minute" cookie recipe option. They are made in under 30 minutes plus you probably already have all the ingredients at home. We love:
- how festive and beautiful these are (you can get so creative with them)
- they are brittle, crumbly, and buttery
- dipped in dark chocolate and decorated with chopped pistachios
- perfect for winter celebrations like Christmas and New Year's eve
- prepared extra quick (less than 30-minutes)
- simple recipe, perfect for beginner bakers
- this cookie dough recipe needs no rest
How to make Spritz cookies with Chocolate and Pistachios
Making these cookies at home couldn't be easier. This is how we make them:
- Beat butter, sugar, salt, lemon zest, and (optionally) vanilla paste
- Add the egg and dry ingredients and combine to get a smooth cookie dough
- Fill the spritz cookie press
- Form desired shapes on the prepared baking sheet
- Bake the cookies
- Dip cooled cookies in melted chocolate
- Sprinkle with chopped pistachios and serve
What ingredients to use for Spritz cookies
You probably already have most of the ingredients in your pantry. This is what you will need:
Butter - use high-quality, softened unsalted butter. Take it out of the fridge at least 30 minutes before making the cookie dough.
Sugar - use white sugar for this recipe, it will make these cookies brittle and delicious.
Lemon zest - Adds a lovely, fresh aroma. Make sure to use unwaxed, freshly grated lemon zest.
Vanilla Paste - It's optional in this recipe, but so worth it. Makes the dough even richer. We are using bourbon vanilla paste from Kotányi.
Flour - will soak all the butter and keep the cookies together. We don't recommend using other types of flour in this recipe.
Chocolate - Use your favorite dark chocolate with at least 50% cocoa.
Oil - Will create that beautiful shiny chocolate. Use canola oil, because it's not overpowering.
Pistachios - unsalted chopped pistachios are the way to go. These were from Kotányi too.
How to store Spritz cookies
Keep these Spritz cookies covered, in an airtight container or cookie box, at room temperature, for up to 14 days.
Try these delicious Christmas cookie recipes too
- Vienesse Whirls
- Biscotti with Raisins and Nuts
- Brittle Linzer Cookies with Marmalade
- Whole Wheat Cookies with Nutella
- Whole Wheat Soft Chewy Chocolate Chip Cookies
- Chocolate Brownie Cookies (video)
- Chocolate Crinkle Cookies (video)
- Raspberry Almond Cookies
Thanks to Kotanyi Slovenija for all the amazing spices that we adore and make our dishes richer. All the opinions are ours, and we only share our honest opinion and recommendation for great products that we actually use.
METHOD
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preparation
Arrange a rack in the middle of the oven, then preheat it to 200 °C / 400 °F. Grease two large baking sheets with butter or use a silicon mat (like Silpat). Don't use parchment paper.
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make the batter
Cut the softened butter into cubes and add to a large bowl. Add the sugar, salt, lemon zest, and optionally add the vanilla paste too. Using an electric mixer or a stand mixer fitted with a whisk attachment beat the mixture until smooth. Mix for about 3 - 4 minutes at high speed. Then quickly incorporate the egg and mix until combined. Add the all-purpose flour and baking powder. Stir well using a spatula to get an even, smooth batter. Don't overwork the cookie dough.
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bake
Prepare your cookie press (or use a piping bag if you don't have a cookie press) and fill it with the cookie batter. Form desired shapes on the prepared baking sheet and place the first batch in the preheated oven. Bake for 8 - 10 minutes at 200 °C / 400 °F or until the cookies are golden-brown and crumbly. Repeat the process with the rest of the cookie dough.
TipPress a small amount of cookie dough from the cookie press before shaping the cookies to release the air from the press and to get prettier cookies. -
Spritz cookies with Chocolate and Pistachios
Remove the baked cookies from the oven. While they are still warm, transfer them from the baking sheet to a wire rack using a fish spatula. They will be harder to remove once they are cold. Be careful, these cookies are very crumbly when hot. Melt the chocolate in your microwave in two 20-second intervals or use a bain-marie. Add canola oil to the melted chocolate, and stir to combine. Dip the cooled cookies in chocolate and sprinkle them with chopped pistachios. Serve or store in an airtight container or cookie box for up to 14 days.
