Vegetarian Christmas Spritzgebäck (piped butter cookies) with almonds and orange

Vegetarian Spritzgebäck made with spelt flour, butter, ground almonds and coconut sugar, with orange zest. Classic Christmas cookies from the piping bag, 214 kcal per four cookies.

At a glance

• Serves 12
• Prep time: 30 min
• Cooking time: 12 min
• Total time: 42 min
• Calories: 214 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 18 g

Ingredients

• 150g butter
• 70g coconut sugar
• 1 egg
• 220g spelt flour
• 60g ground almonds
• 1 unwaxed orange
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · baking tray · blender · piping bag

1. Grind the coconut sugar finely in a blender so the dough pipes smoothly through the nozzle.
2. Beat the soft butter with the coconut sugar, vanilla extract, salt and grated orange zest for 3 minutes until pale and creamy. Stir in the egg.
3. Mix the spelt flour and ground almonds and briefly stir them into the butter mixture until you have a soft dough.
4. Spoon the dough into a piping bag with a large star nozzle and pipe about 50 rings, S shapes or sticks onto a baking tray lined with baking paper.
5. Bake the Spritzgebäck in a preheated oven at 180 °C (160 °C fan) for 10 to 12 minutes, until the edges are golden brown.
6. Let it cool on the tray and, if you like, dip the ends into melted coconut oil mixed with cocoa.

Good to know

Spritzgebäck belongs in every grandma's cookie tin. With orange zest and ground almonds it tastes of Christmas, and coconut sugar gives it a light caramel note.

Swaps

Butter → ghee (a little more crumbly). Spelt flour → plain flour (classic and pale). Coconut sugar → maple syrup, then 20 g more flour. Orange → lemon.

Cooking tips

The dough must be soft, otherwise it's hard to pipe. If it's too firm, knead it briefly with warm hands.

Storage

Keeps for 3 weeks in a cookie tin.

Allergens

Contains gluten, milk, egg and almonds; suitable for children and fine during pregnancy.