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Almond Spritz Cookies

Updated February 23, 2016
4.00

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These delicate, buttery, piped cookies are usually made at Christmas time.

Preparation Time45 min

Preparation Time - Text45 mins

Cooking Time12 min

Cooking Time - Text15

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Cocktail Party

Recipe Coursedessert

Equipmentelectric mixer

Mealtea

Taste and Texturebuttery, chocolatey, nutty

Type of Dishcookie

Ingredients

  • 2 cups unsalted butter, softened
  • 1 1/3 cups sugar
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • 3 2/3 cups all purpose flour
  • ½ tsp salt
  • 1 cup almond flour (almond meal)
  • 9 oz (250g) semisweet or milk chocolate, coarsely chopped
  • Cookie press or pastry bag

Instructions

Preheat the oven to 350°F (180°C). Line 3 large baking sheets with parchment paper.

Beat the butter in a large bowl with an electric mixer set on high speed until smooth. Gradually beat in the sugar, and beat 2 minutes, until light and fluffy. Beat in the vanilla and almond extracts. On low speed, beat in about two-thirds of the flour and the salt. Stir in the almond flour and the remaining flour. Knead in the bowl until smooth.

Fit a pastry bag with a ¾ in (2cm) wide star tip. In batches, transfer the dough to the bag. Pipe out 3in (7.5cm) lengths of the dough, spacing them 1in (2.5cm) apart onto the baking sheets. Bake 12–15 minutes until golden. Transfer to a wire rack to cool, but reserve the parchment-lined baking sheets.

Melt the chocolate in a small bowl placed in a pan of barely simmering water, taking care not to splash any water into the chocolate. Dip one end of the cookies into the melted chocolate, and return to the baking sheets to cool and set the chocolate. Store in an airtight container for 2-3 days.

Variation: Marbled Cookies

Sift 2 tbsp cocoa powder with 1 tbsp sugar. Mix into a third of the dough. Combine two-thirds plain dough and one-third cocoa dough in the pastry bag. Pipe out and proceed as above.

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Based on last comment, I reduced the amount of flour by 1/3 cup. For this finger style cookie, the dough needs to be slightly chilled, but not too much. I piped the cookies. I also switched to another style, just a florette with a cherry piece in the middle. The dough for the florette needed to be warmer than the finger style to pipe easily. The cookie itself is delicious. Right amount of sweetness and overall flavor is a winner. I will be using this recipe again and again.

Delicious, but incredibly difficult to pipe. Any tips on how to soften the dough to make it easier, without losing the texture of the the orginal?

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