Spritzgebäck: Difference between revisions
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{{Short description|Type of biscuit}} |
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{{more citations needed|date=March 2013}} |
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{{Infobox prepared food |
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| name = Spritzgebäck |
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| name_lang = de |
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| name_italics = true |
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| image = Spritzgeb%C3%A4ck.jpg |
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| image_size = 250px |
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| caption = |
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| alternate_name = |
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| country = [[Germany]], [[France]] ([[Alsace]] and [[Moselle (department)|Moselle]]) |
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| region = |
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| creator = |
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| course = |
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| type = [[Biscuit]] / [[Cookie]] |
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| served = |
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| main_ingredient = [[flour]], [[butter]], [[sugar]], [[Egg (food)|eggs]] |
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| variations = |
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| calories = |
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| other = |
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| cookbook = Spritzgeback |
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}} |
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[[File:Holiday Cookie Tray.jpg|thumb|Traditional holiday cookie plate with green tree-shaped spritz]] |
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A '''spritzgebäck''' is a type of [[Germany|German]] [[Christmas cookies|Christmas cookie]]. They are relatively easy to make and require only common ingredients, including [[egg (food)|eggs]], [[butter]], [[sugar]], and [[flour]]. When made correctly, they are crisp, fragile, somewhat dry, and buttery. |
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'''''Spritzgebäck''''' ({{IPA|de|ˈʃpʁɪt͡sɡəˌbɛk|lang|De-Spritzgebäck.ogg}}), also called a '''spritz cookie''' in the United States,<ref name="Wilson2011">{{cite book|author=Dede Wilson|title=Baker's Field Guide to Christmas Cookies|url=https://books.google.com/books?id=fUi6eYOKHEUC&pg=PA146|accessdate=19 April 2012|date=11 October 2011|publisher=Houghton Mifflin Harcourt|isbn=978-1-55832-628-6|page=146}}</ref> is a type [[biscuit]] or [[cookie]] of German and Alsatian-Mosellan origin made of a rich [[shortcrust pastry]]. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. |
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The German root verb ''{{lang|de|spritzen}}'' ({{IPA|de|ˌʃpʁɪt͡sn̩|lang|De-Spritzen.ogg}}) is cognate with the English ''to spurt''. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a |
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Spritzgebäck is a common pastry in Germany and served often during [[Christmas|Christmas time]]. During this time, it is not unusual for mothers to spend the afternoons baking with their children for one or two weeks. Traditionally, mothers bake Spritzgebäck after their own special recipes, which they pass down to their children. |
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[[cookie press]] fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted). |
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== |
==See also== |
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* [[List of German desserts]] |
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*[[b:Cookbook:Spritzgeback|Recipe for Spritzgebäck in Wikibooks Cookbook]] |
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* {{portal-inline|Food}} |
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==References== |
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{{reflist}} |
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{{DEFAULTSORT:Spritzgeback}} |
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| ⚫ | |||
[[Category:German cuisine]] |
[[Category:German cuisine]] |
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[[Category: |
[[Category:German desserts]] |
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[[Category:Christmas in Germany]] |
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[[Category:Biscuits]] |
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[[Category:Christmas food]] |
[[Category:Christmas food]] |
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| ⚫ | |||
{{dessert-stub}} |
{{Germany-dessert-stub}} |
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Revision as of 22:15, 8 October 2024
 | This article needs additional citations for verification. (March 2013) |
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| Type | Biscuit / Cookie |
|---|---|
| Place of origin | Germany, France (Alsace and Moselle) |
| Main ingredients | flour, butter, sugar, eggs |
Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk] ⓘ), also called a spritz cookie in the United States,[1] is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.
The German root verb spritzen (German: [ˌʃpʁɪt͡sn̩] ⓘ) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).
See also
References
- ^ Dede Wilson (11 October 2011). Baker's Field Guide to Christmas Cookies. Houghton Mifflin Harcourt. p. 146. ISBN 978-1-55832-628-6. Retrieved 19 April 2012.
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