CakeChristmas
CakeChristmas
A selection of clearly recognisable W spritz, buttery blonde streaks and a single end topped with dark chocolate, slightly irregular shapes made in the piping bag.
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Retro & Traditional / Cookies & cupcakes

W-Shaped Christmas Spritz with Chocolate-Dipped Tips

A recipe by CakeChristmas / Updated on 30 October 2026.

Butter biscuit takes the traditional W-shape with marked grooves; only one end is dipped in chocolate.

24 spritz in W from 5 to 6 cm; 12 servings / Butter biscuit takes the traditional W shape with marked grooves; only one end is dipped in chocolate.

12Indicative portions
35 minPreparation
28 minBaking
1 hour 30 minutesRest & Cooling
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Butter biscuit takes the traditional W-shape with marked grooves; only one end is dipped in chocolate.

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Original quantity: 12 servings.

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Preparation

  1. Heat the oven to 170 °C. Cream very soft butter with icing sugar, egg white, vanilla and salt. Stir in flour without long kneading.
  2. Put in a 12 mm fluted piping bag. Pipe 24 W from 5 to 6 cm, dividing the dough into neighboring portions. Space 3 cm on two plates. If the dough resists, warm it only with the hands around the piping bag, without adding any liquid.
  3. Cook each baking tray for 12 to 14 minutes, just to the blond edges. Cool completely on rack.
  4. Gently melt the chocolate in a bain-marie. Dip the last third of one end of each W, let drain and place on baking paper.
  5. Allow to take 45 minutes in a cool room. The rest of the blonde streaks remain naked and visible.

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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