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Spritz Pierre Hermé

Spritz (viennese whirls shortbreads) from Pierre Hermé

The spritz are delicious shortbreads that melt in the mouth. And they are so easy to prepare, you can't miss that.
Course: Cookies
Keyword: Easy recipe, Holiday recipe
Prep Time: 15 minutes
Cooking time: 14 minutes
Print Recipe


  • 225 g flour sifted
  • 190 g butter SOFT
  • 1 egg white
  • 75 g of confectioner's sugar sifted
  • 1 pinch of flower sea salt
  • 1 vanilla pod seeds

Pour la finition

  • 200 g dark chocolat
  • 2 g Mycryo optional


  • Preheat the oven to 180°C (350°F).
  • In a bowl whisk together the butter, salt and vanilla seeds.
  • Add the sifted confectioner's sugar. Whisk.
  • Add the egg white. Whisk.
  • With a rubber spatula, incorporate the sifted flour, in 2 times.
  • Pour half of the dough (it will be easier to pipe the dough and form beautiful shortbread) into a pastry bag (with the D8 scalloped tip).
  • Cover the cookie sheet with parchment paper or a silicone mat.
  • Pipe the shortbreads on the parchment paper, either following the original shape (like a W) or the shape you want. Repeat with the 2nd part of the dough.
  • Bake for 14 to 18 minutes until golden brown. Place on a rack and let cool.
  • The shortbreads can be eaten as is or coated with chocolate for more pleasure.
  • If you wish to coat them with chocolate : melt the chocolate in a bain-marie or in the microwave. To have a very shiny chocolate follow the tempering curves according to the chocolate you have chosen. It is also possible to temper the chocolate using Mycryo (from Cacao Barry). But if you don't want to make it complicated just melt the chocolate, the result will be less shiny and less crunchy, but will remain just as tasty.
  • Dip half of the cookie in the chocolate, remove the excess and leave to dry at room temperature.
    Spritz Pierre Hermé