German Spritz Cookies
At Raven Cakes Bakery, our most adored item is the Flammendes Herz—literally “Flaming Heart” in German. This soft, buttery almond cookie is generously filled with homemade nougat cream and dipped in rich dark chocolate for an irresistible finish. Ideal paired with coffee or given as a heartfelt gift, this classic German treat is elevated at home: each bite melts in your mouth with nutty sweetness and decadent chocolate.
If there is one item on my menu at Raven Cakes Bakery that has been loved most, it would be this cookie. In German, we call this cookie “Flammendes Herz,” which translates to “Flaming Heart.” This delightful treat is a soft almond cookie, generously filled with a homemade nougat cream and then dipped into rich dark chocolate.
Flammendes Herz is a beloved German cookie that can be found in most German bakeries. However, I must admit, I love this homemade version better. This post may contain affiliate links
Spritz Cookie Recipe
These delightful Spritz cookies, known for their buttery flavor and crisp texture, are a beloved treat in German culture. Perfect for any occasion, they’re easy to make and sure to impress!
German Spritz Cookies
Flammendes Herz is a soft almond cookie filled with homemade nougat cream and dipped in rich dark chocolate—Raven Cakes Bakery’s most-loved treat, inspired by German classics, and perfected at home.
Ingredients
Equipment
Method
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powder sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Egg: Mix in the egg, one at a time until well combined.
- Mix dry ingredients: In a separate bowl, combine the flour, almond flour, and salt using a whisk. Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, and finish with the dry ingredients.
- Prepare the Piping Bag: Fill your piping bag with the dough. I use the 1M piping tip.
- Shape the Cookies: Pipe the dough on to your prepared baking tray and shape it into the desired forms, leaving some space between each cookie. This requires a bit of strength, as the dough is difficult to pipe. Make sure you have a second cookie of the same shape for each cookie, as you will be filling each cookie.
- Bake: Bake in the preheated oven for 10-15 minutes or until there is a slight golden brown. This might vary for oven to oven.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This cookie when warm breaks easily, so make sure to give it some time before transferring.
- Melt Chocolate: Melt the nougat chocolate or milk chocolate. Allow it to cool, but it should remain melted and lump-free.
- Make Butter Cream: Using a paddle attachment, beat the softened butter and powdered sugar together. Gradually add the melted chocolate and mix until the mixture is smooth and creamy.
- Pipe Butter Cream: Fill a piping bag with a 1M tip, add the nougat cream, and pipe the cream into the shape of the cookie. Once you have piped it, place the second cookie on top.
- Dip Cookie in Dark Chocolate: Melt your dark chocolate and dip one edge of the cookie into it. Remove the cookie and place it on a baking tray. Allow the chocolate to cool until it sets.
Notes
I like to store these cookies in a tin. In hot weather, you can also keep them in the fridge, but make sure to take them out in time so the buttercream can reach room temperature before you eat them.
Great Recipe!