Chocolate-Dipped Star Cookies using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
34 min
Total time
67 min
Servings
12
Calories / Serving
230 Cals
Difficulty
Easy
Ah, the delightful Spritz! This charming cookie hails from the land of Italy, where sweet treats are as plentiful as the sun. With a buttery base and a sprinkle of hazelnuts, these little wonders are perfect for dunking into your afternoon espresso or simply enjoying while daydreaming of a Tuscan villa. Fun fact: the name 'Spritz' actually comes from the German word for 'splash', reflecting the way these cookies seem to splash joy into your life with every bite. And let’s not forget the dark chocolate drizzle that adds a touch of decadence – it's like giving your taste buds a luxurious spa day! So, roll up your sleeves and let’s get spritzing!
Ingredients
- 250 g Flour t55
- 125 g Butter
- 75 g Icing sugar
- 1 Egg
- 1 Teaspoon(s) Vanilla extract
- 1 Pinch(es) Salt
- 50 g Raspberry jam
- 100 g Dark chocolate
Steps
Cookie Dough
- Add 250 g of flour t55, 125 g of butter, 75 g of icing sugar, 1 egg, 1 teaspoon(s) of vanilla extract, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a cling film warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Baking Cookies
- Preheat the oven at 180°C.
- Use a cookie cutter to cut out desired shapes.
- Place cookies on a baking sheet lined with baking paper.
- Cook in the oven at 180°C.
- Bake for 10-12 minutes, or until golden brown.
- Let cookies cool completely on a wire rack.
Assembly
- Pair cookies of similar size.
- Spread 50 g of raspberry jam on a preparation content.
- Spread a thin layer of Raspberry Jam on the flat side of one cookie.
- Top with another cookie to form a sandwich.
- Add 100 g of dark chocolate in a bowl.
- Dip the top half of each assembled cookie into the melted Dark Chocolate.
- Place cookies on parchment paper until the chocolate sets.
- Serve Immediately.
