Spritzgebäck is a common pastry in Germany and served often during Christmas time. During this time, it is not unusual for mothers to spend the afternoons baking with their children for one or two weeks. Traditionally, mothers bake Spritzgebäck after their own special recipes, which they pass down to their children.
250 g sugar
375 g wheat flour
250 g butter
1 small packet vanilla sugar
75 g hoed almonds
Stir butter until foamy, add sugar, egg, flour, vanilla sugar and almonds. Knead until you formed a compact dough. Store in a cool place over night.
Use a meat grinder to press the dough in form (make sure you use a special attachment). Cut the long stripes into smaller ones (approx. 5 cm) and bake them at 175°C for 12 minutes.