Spritz Biscuits


I am not a biscuit baker.  Cakes do not phase me.  Quick breads, muffins, breads, all in my stride.  Biscuits – argh!  They are temperamental things.  You need to watch them so carefully.  Moments too soon out of the oven and they are soft (or runaway if they are gingerbread men), moments too late and they are burnt.  The same with packing them away.  Pack them too soon and they go soft in the tin, too late and they go soft on the cooling rack.

So of course, it makes sense that I bake a myriad of biscuits at this time of year, doesn’t it.

This was tonight’s offering:


Delicious Swedish Almond Spritz Biscuits.


I particularly like these for a number of reasons:

  • We never had a dough-forcer growing up.  I had never even heard of one until I stumbled on a butter cookie recipe that used one.  I was attracted to the recipe in the search because it had the name “spritz” in the title, which is such a cool word.  (So much nicer than the English equivalent of “squirt”, don’t you think?)  Therefore this recipe is testament to my grown up ability to learn new tricks (thank you, You-Tube).
  • They are a Swedish recipe.  I have Swedish ancestry on my Father’s side (and a Swedish surname), but little was passed down.  Most of our Swedish traditions have been re-found.
  • They are a little fancy, but not too fiddly to make.
  • They taste good!


When I first discovered dough forcers I found that there were pretty much two types that you can get.  The first is the bells and whistles version that retails at around $70 – $80.  That seemed like a lot of money to me, especially when I didn’t even know if I liked the recipe.

The second type is the $5 – $10 model.  It is plastic.  It has a small barrel so you have to keep refilling it (for which, I have now discovered, a piping bag is ideal.  No, not really overkill at all!).  It can be hard to work, leaving you with a very sore thumb.  And sometimes the end falls off onto the baking tray.  However, it suits me just finely.

Now all that is left is to try and get the timing right for packing them into the bikkie tin.


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