Chocolate Spritzbredele cookies are a traditional Christmas treat from Metz and Alsace, celebrated for their fine, crisp texture and rich, buttery flavour.
Made with a blend of butter, sugar, flour, and almond powder, these elegant cookies are shaped into delicate S-shapes, either by hand or using pastry tools.
Their golden surface reveals subtle hints of vanilla and almond, while a finishing touch of melted dark chocolate adds a layer of indulgence.
Perfect for pairing with winter beverages like tea or spiced mulled wine, Chocolate Spritzbredele brings a sense of tradition, warmth, and festivity to any holiday cookie platter.
Chocolate Spritzbredele: the Recipe
I’ve personally tried this recipe, and the photos are my own—proof that these delightful cookies turn out as beautiful as they are delicious!
Ingredients
For the Dough:
- 250 g (2 cups) all-purpose flour
- 125 g (1/2 cup + 2 tbsp) granulated sugar
- 1 packet (about 2 tsp) vanilla sugar
- 150 g (10 tbsp) unsalted butter, softened
- 1 egg
- 80 g (3/4 cup) ground almonds
- A pinch of baking powder
For the Decoration:
- 60 g (2 oz) dark chocolate
- 10 g (1 tbsp) unsalted butter
Instructions
Prepare the Dough:
1. In a large bowl, cream the softened butter with the granulated sugar and vanilla sugar until light and fluffy.
2. Add the egg and mix well until fully incorporated.
3. In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the butter mixture.
4. Stir in the ground almonds and mix until the dough is smooth and uniform.
Shape the Cookies:
4. Form the dough into spritz “S” shapes, such as S-shapes or sticks, using one of the following methods:
- A manual cookie press or a stand mixer with a star-shaped piping attachment.
- A piping bag with a wide star-shaped tip (if the dough is too stiff, let it soften at room temperature for a few minutes).
- If no tools are available, roll the dough into logs and gently flatten them with a fork to create a pattern.
5. Place the shaped cookies on a baking sheet lined with parchment paper, leaving some space between them.
Baking:
6. Preheat your oven to 350°F (180°C).
7. Bake for 8–10 minutes, or until lightly golden. Let the cookies cool completely on a wire rack.
Decorate the Cookies:
8. Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth.
9. Dip the ends of each cooled cookie into the melted chocolate.
10. Place the cookies back on the wire rack or on parchment paper to allow the chocolate to harden.
Store the Cookies:
11. Once the chocolate has set, store the Chocolate Spritzbredele in an airtight tin to preserve their crisp texture and fresh flavour. They’ll stay delicious for weeks, making them perfect for sharing or savouring throughout the holiday season.
Final Words about Chocolate Spritzbredele
Chocolate Spritzbredele cookies are a festive favourite in Metz and Alsace, embodying the warmth and charm of traditional Christmas baking.
The combination of buttery, crisp cookies and rich chocolate coating makes them an irresistible addition to any holiday table.
Whether paired with tea, coffee, or mulled wine, these cookies bring a touch of indulgence and tradition to the season.
Stored in a tin, they’re ready to share with loved ones or enjoy a delightful treat during the festivities.
A popular variation of Chocolate Spritzbredele is the Spriztgebäck (Spritz Cookies), a vanilla version of these traditional cookies.
Find out more!
Check out all our Christmas recipes on the blog!
Learn more about the traditions of Alsatian Christmas Cookies
Read it in French! More French Christmas traditions and celebrations
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