Alsace spritz
Based on the recipe from an old notebook dated back to 1895
Ingredients*:
1 kg flour **
500 g sugar
500 g butter
1 teaspoon baking powder
1 dose of vanilla sugar
5 eggs
350 g of coconut flakes
* From a quarter of this dose (but with 2 eggs and 100 g coconut) I have made 88 cookies with a total weight of 750 g
** Part of the flour may be replaced by finely ground almonds; for example 1/3 of it.
Preparation:
In a bowl, beat the butter and sugar until frothy cream. One by one, add the eggs. Then, the baking powder, vanilla and coconut.
Finally, incorporate the flour and make a soft but thick and not sticky dough. Let stand 30 minutes. Set a manual meat grinder on the work plan. Fix on the special tip for biscuits and spritz (the latter recalls a cock’s comb). *** Oil the inside of the machine.
Press the dough through the meat grinder. Cut the outgoing spritz every 6 to 8 cm and arrange them in a large baking dish, lined with parchment paper.
Bake at 175°C for about 10 minutes. The spritz should be a pale golden when ready. Cool on a wire rack and store in a cookie jar for several weeks.
*** Should you not have such a grinder, roll out the dough to a thickness of 4-5 mm. Then cut cookies of preferred form with a cookie cutter.
