Chocolate-Dipped French Spritz Cookies from Alsace
A ribbon of chocolate on a cookie worth remembering.
Ingredients
- 14 tbsp (200 g) unsalted butter, at room temperature
- ¾ cup + 2 tbsp (100 g) confectioners’ sugar
- 1 pinch salt
- 1 vanilla bean or 1 tsp pure vanilla extract
- 1 large egg white
- 2 cups + 1 tbsp (250 g) all-purpose flour
- 3½ oz (100 g) dark or milk chocolate, depending on preference
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Cut the butter into small pieces and place in a mixing bowl. Add the confectioners’ sugar and mix until smooth and creamy.
- Stir in the salt and vanilla, then mix in the egg white until well incorporated.
- Using a spatula, gently fold in the flour until just combined, do not overmix.
- Transfer the dough into a piping bag fitted with a large star tip (at least ½ inch / 13 mm wide). Pipe the dough onto the prepared baking sheet into “I”, “O” or “W”-shaped cookies, leaving some space between each.
- Bake for about 15 minutes, until lightly golden at the edges. Remove from the oven and let cool completely on the baking sheet.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler method).
- Dip each cookie halfway into the melted chocolate, letting any excess drip off. Place back onto parchment paper and refrigerate for about 30 minutes, or until the chocolate is set.
Notes
A tip if you don’t have a piping bag (or if the dough is too stiff): shape the dough into a log, wrap it in plastic wrap, and chill for about 20–30 minutes until firm but still pliable. Then, cut it into ½-inch-thick slices and gently press a fork on top for a subtle pattern before baking. You can also roll the dough into small cylinders by hand to mimic the piped shape, just make sure they are even in size for consistent baking. Et voilà!