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Spritz Cookies - Spritzgebaeck


Chocolate Spritz Cookies filled with Jam

Chocolate Spritz Cookies filled with Jam


Spritz cookies ("Spritzgebäck") in Germany are mainly in the form of wreaths and sticks made with a star shaped disk on a meat grinder or with a piping bag. The spritz cookies we know and love in the US are made with a cookie press shaped like a glue gun. The cookie press has origins in the early 20th century and became very popular by the 1930s. As the North Americans adapt everything, our spritz cookie shapes have changed from the German forms and now we make Christmas trees, bars and round cookies.

These chocolate spritz bar cookies are made as a double layer with a bit of jam in the middle. Here it is apricot, but feel free to use raspberry as either flavor mixes well with the chocolate spritz cookies.

Makes 3 dozen cookies

See larger image

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 36 cookies


  • ***Cookie Dough***
  • 12 T. butter (160 g.)
  • 1/2 c. sugar (100 g.)
  • 1 egg (50-60 g.)
  • 1/4 tsp. almond extract (or other flavor)
  • 2 oz. unsweetened chocolate, melted and cooled (50 g.)
  • 2 1/4 c. flour (280 g.)
  • 1/4 tsp. salt (if using unsalted butter)
  • ***Filling***
  • 3 T. apricot jam
  • ***Topping***
  • 2 T. chopped almonds
  • 2 tsp. sugar


Cream butter and sugar until light and fluffy. Beat in egg and extract.

Melt the chocolate in the microwave in 10 second increments, stirring in-between until smooth.

Temper the chocolate (so that it does not clump) by mixing a few tablespoons of the batter into the bowl of chocolate (increasing the temperature). Then mix the chocolate into the batter until smooth.

Add the flour and salt to form a stiff dough.

You can use this dough right away or place it in the refrigerator for a day or two if you are pressed for time. Bring it up to room temperature for the cookie press.

Insert the bar shaped disk into the cookie press according to the manufacturer's directions.

Fill the tube with cookie dough and lay a continuous ribbon of cookie dough down on an ungreased cookie sheet.

Line the ribbon with a few teaspoons of jam down the middle, then press another long bar cookie over the top. Gently press the edges of the cookie dough down towards the bottom layer, but do not crush the ornamental surface.

Mix the chopped almonds with the sugar and sprinkle evenly over the top of the bars.

Bake at 350°F for 12-15 minutes. The cookies will be soft when you remove them from the oven. Cut them into 1 inch lengths while hot with a sharp knife. Wipe the knife in between cuts for best results.

Cool completely for best taste. Store at room temperature for 1 to 2 weeks or freeze for longer storage.

Tip: Unsweetened baking chocolate is also an American ingredient and does not seem to be available in Germany. Substitute 3 T. unsweetened cocoa powder and 1 T. butter for each ounce of baking chocolate in the recipe.

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