Instead of piping cookies, these Spritz Bars are faster and as tasty. Pearl sugar adds crunch and makes these exceptional year-round.
INGREDIENTS
– 1 cup unsalted European butter, softened (225 grams, 2 sticks)– ½ cup granulated sugar (100 gramss)– 1 tablespoon almond extract– 2 egg yolk–3 cups cake flour (375 grams)– Swedish Pearl sugar (about 225 gram– 2 to 3 ounces semisweet chocolate (85 grams)
INSTRUCTIONS
STEP-1
Preheat oven to 350°F/175°C. Stock multiple parchment-lined baking pans.Mix butter, sugar, and almond extract. Combine cream.Whisk egg yolks lightly.Mix thoroughly after slowly adding flour. Obtain sticky dough. Rightly so.
STEP-2
Both sides of the pan should have two-inch wax paper or foil overhangs. Roll dough between wax paper to 18"x13". We predict a thickness of ⅛”. A half-sheet pan.
STEP-3
Roll each half of dough into a 9x13" rectangle.Sprinkle pearl sugar on dough and press.Completely cover and push pearl sugar into dough. Partially freeze. We need firmness.
STEP-4
Cut the dough into 2 ½ x 1 ¼ inch rectangles. Using Oreo Taco dough cutter. I like how identical bars cut easily. Slit longitudinally into 1 ¼” strips. Adjust to 2 ½” size and cut crosswise. Done!
STEP-5
Ruler and knife cut bars. Both doughs must be firm and cold.Remove cookies' paper with a spatula before baking.They may fall 2–4. Break 4x4s along cuts and place on half-sheet pans.
STEP-6
Frozen Spritz Bars. Remove cookies' paper with a spatula before baking.They may fall 2–4. Break 4x4s along cuts and place on half-sheet pans.
STEP-7
Bake until sides are gently browned, 12–14 minutes. Do not overbake.TO END Half-power microwave or simmering water melt semisweet chocolate. Pour on cookies. Chocolate should set before storage.About 48 Spritz Bars