Best 7 Nutty Orange Spritz Strips Recipes

NUTTY ORANGE SPRITZ STRIPS

Steps:

• In a large bowl, cream butter and sugar until light and fluff. Beat in egg and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with orange juice, beating well after each addition. , Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 3-in. pieces (there is no need to separate the pieces). , Bake at 350° for 12-14 minutes or until edges are golden. Cut into pieces again if necessary. Remove to wire racks to cool. , In microwave, melt chocolate and shortening; stir until smooth. Dip each end of cookies in chocolate mixture, allow excess to drip off. Roll in walnuts. Place on waxed paper; let stand until set.

HAZELNUT SPRITZ

Steps:

• Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased.
• Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.
• Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
• While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden.

ORANGE SPRITZ COOKIES

Steps:

• Preheat oven to 400. Whisk flour, salt, and zest in a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture.
• Transfer batter to a pastry bag fitted with a large star tip (such as Ateco #829). Pipe 2 1/2-inch logs on parchment-lined baking sheets. Whisk together yolk and cream; brush cookies with egg wash. Bake until golden brown, 15 to 17 minutes. Let cool completely on sheets on wire racks.

SPRITZ ORANGE CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
• Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

NUTTY ORANGE SPRITZ STRIPS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in egg and orange peel. Combine flour, baking powder and salt; add to the creamed mixture alternately with orange juice.
• Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 3-in. pieces (there is no need to separate the pieces). Bake at 350 degrees F for 12-14 minutes or until edges are golden. Cut into pieces again if necessary. Remove to wire racks to cool.
• Melt chocolate and shortening in microwave or double boiler; stir until smooth. Dip each end of cookies in chocolate mixture, then in walnuts. Place on waxed paper; let stand until hardened.

ORANGE SPRITZ

Steps:

• Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
• Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
• Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

NUTTY ORANGE PLATTER

Steps:

• Heat the butter in a large frying pan. Add the pistachio nuts and cook for a few mins until toasted, turning and shaking the pan frequently to prevent them from burning. Sprinkle over the sugar and stir until the sugar has completely dissolved. Turn out on to a plate and leave to cool (about 5 mins), then roughly chop.
• Using a sharp knife, cut the bottom off each orange, then carefully cut away the skin and pith, following the curve of the fruit. Cut into slices. Arrange on a plate with any juices. Serve with the nuts scattered over and the yogurt or crème fraîche to dollop on top.