Spitzgeback

HAZELNUT BISCUITS fCOOKIES

Traditional German biscuits , Spitzgeback (shpi-tz-gay-beck) are deli-cious served with cold desserts.

ABOUT

40 BISCUITS

8 oz. butter

8 oz. sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

½ teaspoon grated nutmeg

10 oz. flour

2 teaspoon baking powder

3 oz. hazelnuts, ground

1 tablespoon icing sugar

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

In a large mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Add the sugar and beat well until the mixture is smooth and creamy. Beat in the egg until it is thoroughly combined. Stir in the vanilla essence and nutmeg. Sift the flour, baking powder and hazelnuts on to the mixture and, using a metal spoon, stir the flour mixture into the creamed mixture until the ingredients are thoroughly combined.

Spoon the mixture into a large forcing bag fitted with a J-inch plain nozzle. Pipe spirals of the mixture on to two baking sheets. Place the baking sheets in the oven and bake for 10 to 15 minutes or until the biscuits are just firm to the touch and golden brown around the edges.

Remove the baking sheets from the oven. Allow to cool for 5 minutes. Transfer the biscuits to a wire rack to cool completely. Sift the icing sugar over the biscuits .

Transfer the biscuits to a serving dish and serve.

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