Almond Spritz Cookies Recipe

Add the almond extract and 1 egg and mix until just combined. In a small bowl, whisk together the all-purpose flour, almond flour, and salt. Add the dry ingredients to the wet ingredients and mix on low speed for 1 minute. Scrape the bowl and mix for an additional 10 seconds. Transfer the dough to a pastry bag fitted with a star tip.

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Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles. Bake until firm to the touch and golden brown at edges, 12 to 17 minutes.

Rating: 4/5
Category: Cookies And Bars, Dessert
Servings: 48
Total Time: 1 hr

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Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles. Bake at 400°F for 6-8 minutes. Cool just slightly and …

Rating: 5/5(21)
Total Time: 16 mins
Category: Dessert
Calories: 49 per serving
1. Cream shortening, adding sugar in gradually.
2. Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
3. Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
4. Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).

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Step 2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and …

Rating: 5/5(26)
Total Time: 1 hr 20 mins
Category: Scandinavian Recipes
Calories: 84 per serving
1. Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
3. Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
4. Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

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In a large bowl, beat butter, shortening, sugar, and almond paste with electric mixer on low speed until well combined. Add egg whites, vanilla, and salt; beat until fluffy. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spoon. Drop dough by small spoonfuls onto ungreased cookie sheets. Flatten slightly.

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Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F. In a bowl, soften the almond paste

Author: Nick Malgieri
Steps: 3
Difficulty: Easy

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PREP. 20 mins. COOK. 10 mins. Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie

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Spritz Cookies History. These cookies have their origin in Germany, Spritzgebäck, and are usually made for Christmas.The name comes from German word spritzen, which means to squirt.According to the original recipe, these patterned cookies are made with a cookie press or a piping bag and piping tips to create a shape.

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This recipe will yield between 2 to 3 dozens at the most, depending on how much dough you press out while forming the cookies. I used two clicks of the cookies press here to get slightly larger cookies and ended up with exactly 22 almond spritz cookies.

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Almond Spritz Cookies Recipe for a cookie exchange or office Christmas party Expert Spritz Cookie Baking Tips. Baking sheets: An un-greased Aluminum baking sheet is a must when using a Spritz cookie press. The spritz

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Instructions. Preheat the oven to 400F. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the egg and extracts. Add in the flour and stir until combined. Load the dough into a cookie press, fitted with choice of disk. Press the cookies out onto ungreased cookie sheets.

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1 1/2 tsp. almond flavoring. 2 1/2 c. flour. Heat oven to 400 degrees. Mix butter, sugar, egg yolks and flavorings thoroughly. Work in flour. Press through cookie press into desired shapes onto ungreased cookie sheet. Decorate. Bake 7 to 10 minutes. About 6 dozen.

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WHY THIS RECIPE WORKS. Managing a finicky ingredient list is the biggest challenge in preparing a spritz cookie recipe. Carefully balancing the butter, sugar, flour, egg (yolk only), heavy cream (just a drop), vanilla, and salt is the only path to success—a few s

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Instructions. Preheat oven to 350ºF. In a medium bowl, beat butter with Splenda® Granulated Sweetener until light and fluffy. Beat in extract, salt, and egg. Beat in flour in 3 batches. Batter may separate into tiny balls as the flour is added; continue to beat until dough comes together again. Load about 1 cup of dough immediately into your

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Combine butter, sugar, egg and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. STEP 3. Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.) STEP 4. Fit cookie press with desired template. Fill with dough.

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You will find the high altitude recipe below for the Almond Spritz Cookies, and the sea level recipe at the bottom. I hope you enjoy it! Be sure to leave a comment if you try out the recipe or have any questions! And if you are looking for more cookie recipes check out my Gingerbread Cookie Recipe or my Glazed Ricotta Cookies!

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Frequently Asked Questions

What is the secret to making spritz cookies?

While any one of its flavours would make for a delicious cookie topper, no doubt this milkyCaramella 36 ... She's happiest by the ocean with a fishbowl glass of ice-cold Aperol spritz.

How to make classic spritz cookies?

  • Roll your dough into a cylinder shape that is about the size of your cookie press.
  • Insert dough into your cookie press opening.
  • Squish it down to fill in all the air pockets. ...
  • Put on your cookie stencil and twist on the top of your press until tight.
  • Place the cookie press down on the cookie sheet and hold firm.

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How do you make spritz cookies?

The Traditional Spritz Cookie Recipe and Baking Technique

  • Spice. For spice spritz cookies, use one teaspoon of cinnamon, a quarter teaspoon of allspice with flour, and half a teaspoon of ground nutmeg.
  • Chocolate. Stir in two ounces of unsweetened baking chocolate.
  • Rum. For the holidays, use rum extract instead of vanilla or almond extract.
  • Other Popular Variations. Brown sugar instead of white. ...

How to make spritz cookies without a press?

  • 1 cup butter, softened
  • 2-1/4 cups confectioners’ sugar, divided
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • Colored sugar and sprinkles
  • Melted semisweet chocolate, optional

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