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Orange-and-saffron spritz cookies

  • 250 g / 9 oz. butter
  • 200 g / 7 oz. sugar
  • 0.1 g / 1 ½ grains of saffron
  • 2 organic oranges
  • 2 eggs (medium size)
  • 2 level tsp. baking powder
  • 500 g / 1.1 lb. flour

30-50 cookies depending on size 

Rinse the oranges under hot water, dry them and zest the rind. Whisk the butter, sugar, saffron, orange zest and eggs until foamy. Mix the baking powder and flour, work it into the batter in small amounts and knead into a firm dough. Wrap the dough in foil and leave to rest in the fridge for at least 2 hours. 

Pre-heat the oven to 180°C / 350°F.

Use the TRANSFORMA® meat mincer with the spritz biscuit attachment to press the dough portion by portion through the chosen cookie nozzle. Cut the cookies to length and place them on a baking tray lined with baking paper. Bake in the oven to a light golden colour. Flatter cookies require about 10 min. to bake, the more rounded profiles, such as the circle or star, require about12 min.


Arrange the dough pressed through the star-shaped hole in circles, place a piece of cream toffee in the centre and bake together.

Form spirals from the dough pressed through the circular hole. Cautiously melt two parts of chocolate coating and one part of butter, dip the baked cookies halfway into the coating and allow it to set.

Cut flat cookies into 1-2 cm long pieces and bake them. Bring currant jelly to the boil, let is simmer for 5 minutes and allow to cool down slightly. Brush jelly on the underside of half of the cookies and place the other half on top. Allow to set.

Tip: You may replace 200 g / 7 oz. of the flour with ground nuts or almonds und use cinnamon or vanilla seeds instead of orange zest.

preparation time: approx. 40 minutes

Nutritional values per 100g: 417 kcal, 1.745 kJ, 6 g Protein, 21 g Fat, 52 g Carbonhydrates, 2 g Fibre

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