{Butter Spritz Cookies}
Serves:: 30-40 cookies
Dough 1:
  • 120g butter, cold and cubed
  • 265g all-purpose flour
  • 1g salt
  • 75g powdered sugar, sifted
  • 30g almond flour
  • 50g whole eggs
  • 2g vanilla extract
Dough 2:
  • 100g butter, softened
  • 60g powdered sugar, sifted
  • 40g whole eggs
  • 2g vanilla extract
  • 145g all-purpose flour
  • 20g almond flour
  • 1g salt
  • 60g heavy cream
  • 10g honey
  • 75g dark chocolate 60%, melted
  • 15g butter, softened
Dough 1:
  1. Combine the flours, butter, salt and sugar in the bowl of your mixer then turn the mixer on. Mix on low speed until the mixture looks sandy, grainy and you cannot see big lumps of butter anymore.
  2. Add the egg and vanilla and continue mixing briefly until the dough comes together.
  3. Wrap in plastic wrap and place in the fridge for 1 hour.
  4. Once chilled, place the dough on a floured working surface and roll it into a 2mm thick sheet.
  5. Cut out cookies - round shape, 3 or 4cm diameter. Place on baking trays lined with parchment paper. Keep aside.
Dough 2:
  1. Mix the butter and sugar in a bowl until creamy and pale.
  2. Add the egg and vanilla and give it a good mix.
  3. Place the dough in a piping bag fitted with a small star nozzle then pipe cookies on top of each round of dough 1. Be careful to leave a small indentation in the center to pour the filling later on. Also, the dough 2 is quite stiff at this point, but that is how it is supposed to be.
  4. Freeze the cookies for 10 minutes then bake in the preheated oven at 170C for 15-18 minutes or until slightly golden brown.
  5. Allow to cool down in the pan.
  1. Heat the cream and honey in a small pot.
  2. Pour over the chocolate and mix well. Add the butter and give it a good mix.
  3. Pour the filling into each cavity then place in the fridge to set.
Recipe by Pastry Workshop at https://pastry-workshop.com/butter-spritz-cookies-fursecuri-cu-unt-si-ciocolata/