Name: Fine Spritz Biscuits with Chocolate and Pistachios
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 60 Servings
Ingredients: 200 g Butter; 120 g Sugar; 1 Pck. Vanilla sugar; 3 Eggs; 400 g gluten-free Flour; 100 g ground Almonds; 100 g Bittersweet chocolate coating; 1 Pck. chopped Pistachios

Description

This Thermomix® recipe for fine spritz biscuits with chocolate and pistachios is a gluten-free treat for the Christmas season. The main ingredients are butter, sugar, gluten-free flour, almonds and bittersweet chocolate coating. In 90 minutes, approx. 60 portions of festive finger food are created. Ideal as a dessert or with coffee, perfect for anyone who loves gluten-free biscuits.

Ingredients (8 ingredients)

200 g Butter

120 g Sugar

1 Pck. Vanilla sugar

3 Eggs

400 g gluten-free Flour

100 g ground Almonds

100 g Bittersweet chocolate coating

1 Pck. chopped Pistachios

Preparation (10 steps)

Preheat oven and prepare trays

Preheat the oven to 180 °C top/bottom heat. Line two baking trays with baking paper and have them ready.

Mix butter, sugar and vanilla sugar until frothy

Thermomix® Setting

2 min/keine/Speed 4

Put 200 g butter, 120 g sugar and 1 pack. vanilla sugar into the mixing bowl and mix for 2 min./speed 4 until frothy.

120

Stir in eggs

Thermomix® Setting

30 sec/keine/Speed 3

Add 3 eggs one after the other through the lid opening and stir in for 30 sec./speed 3.

Stir in flour and almonds

Thermomix® Setting

1 min/keine/Speed 3

Add 400 g gluten-free flour and 100 g ground almonds to the mixing bowl and stir in for 1 min./speed 3. If necessary, use the spatula to push down from the edge.

Fill dough into piping bag

Fill the dough into a piping bag with a star nozzle.

Pipe biscuits onto baking sheet

Pipe strips and circles onto the prepared baking trays.

Bake biscuits

Bake the biscuits one after the other for approx. 10 minutes until the edges start to brown. Remove and let cool on a wire rack.

Melt coating

Thermomix® Setting

4 min/122°F/Speed 2 50

Put 100 g bittersweet chocolate coating in pieces into the mixing bowl and melt for 4 min./50°C/speed 2.

240

Decorate biscuits

Pour the melted coating into a bowl. Decorate the biscuits with it and, if desired, turn one half in 1 pack. chopped pistachios.

Let coating set and store

As soon as the coating is firm, store the biscuits airtight in a biscuit tin.

Finished cooking? Great! 🎉

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About this recipe

Spritz biscuits, a classic of Christmas baking, have a long tradition in my family. Even as a child, I helped my grandma with baking, and the scent of freshly baked spritz biscuits was inextricably linked to the Advent season for me. This recipe is a gluten-free version that I developed to allow people with celiac disease or gluten intolerance to enjoy this pleasure as well. The ingredients play a crucial role in the taste and texture of the biscuits. The butter ensures the crumbly and fine taste. The sugar contributes to the sweetness, while the vanilla sugar adds an additional aromatic note. The eggs bind the ingredients and contribute to the consistency of the dough. Instead of wheat flour, we use a gluten-free flour mixture that has been specially developed for baked goods. Ground almonds give the biscuits a nutty taste and a slightly sandy texture. The bittersweet chocolate coating provides a chocolatey coating that harmonizes perfectly with the nutty taste. Chopped pistachios serve as a decorative element and give the biscuits an additional crunch. When preparing in the Thermomix®, it is important to take the butter out of the refrigerator in good time so that it is soft and can be mixed well with the sugar. Make sure to add the eggs one after the other so that all the ingredients combine well. When stirring in the flour and almonds, it is important not to stir for too long, as the dough can otherwise become tough. Use the spatula to push the ingredients down from the edge of the mixing bowl and make sure everything is mixed well. When piping the dough, it is helpful not to fill the piping bag too full to ensure better handling. The baking time can vary depending on the oven, so it is important to keep an eye on the biscuits and take them out as soon as the edges start to brown. For a vegetarian version, you can simply replace the butter with margarine. For a vegan version, you can replace the butter with vegan butter and the eggs with applesauce or flaxseed flour. Instead of bittersweet chocolate coating, you can also use milk chocolate coating or white chocolate. For a Christmas touch, you can add some cinnamon, cardamom or cloves to the dough. Serve the spritz biscuits with a cup of coffee, tea or cocoa. It also goes perfectly with a glass of mulled wine or eggnog. You can also offer the spritz biscuits as part of a dessert buffet or pack them as a small gift. The spritz biscuits can be kept in an airtight tin for several weeks. You can also prepare it well in advance and store the dough in the refrigerator. Before baking, however, the dough should take on some room temperature so that it can be piped on better. You can also freeze the finished biscuits and thaw them as needed.