CakeChristmas
CakeChristmas
Some straight sticks of spritz fluted, black end, center golden biscuit and other pink end, three wide areas without dot or confetti, all lying down.
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Pop & Colored / Cookies & cupcakes

Three-Section Spritz Biscuit Bars

A recipe by CakeChristmas / Updated on 30 October 2026.

The fluted paste forms short sticks; a chocolate end and a pink end frame the golden area left bare.

24 fluted sticks from 7 to 8 cm / Butter paste poached at the star piping tip

12Indicative portions
35 minPreparation
34 minBaking
1 hour 45 minutesRest & Cooling
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Dessert in this mood

The fluted paste forms short sticks; a chocolate end and a pink end frame the golden area left bare.

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Original quantity: 12 servings.

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Preparation

  1. Preheat to 170°C. Whisk the butter until creamy, add icing sugar, white, vanilla and salt. Stir in flour without working long.
  2. Pipe twenty-four straight sticks from 7 to 8 cm, spaced 3 cm apart on two plates. Keep a regular thickness.
  3. Cook the two baking tray separately for 14 to 17 minutes each at 170 °C. Cool completely for 30 minutes.
  4. Melt the dark chocolate. Dip one end of each stick by 2 cm, with 3 to 4 g of chocolate per cookie. Lay flat and allow to take 30 minutes.
  5. Melt the white chocolate, color it with the liposoluble pink tip. Dip the other end on 2 cm with 2 to 3 g per cookie. Keep the golden center free for at least 3 cm; reserve the surplus. Take 45 minutes.

Preserve and Serve

5 days in hermetic box in the cool and dry.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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