Best Almond Spritz Cookies Recipes

ALMOND SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.

ALMOND SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
• With speed still on low, gradually add both flours and the salt until just incorporated.
• 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. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they're still warm (which is easier to do than when they've cooled completely).

ALMOND BUTTER SPRITZ COOKIES

Steps:

• 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 with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix.
• Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans

CHOCOLATE FILLED ALMOND SPRITZ COOKIES

Steps:

• On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
• FOOD PROCESSOR METHOD---------------------.
• Grind almonds and sugar in a food processor until very fine.
• Cut butter into 16 chunks, with the processor add butter a chunk at a time.
• Process until creamy.
• Scrape down bowl.
• Add egg and extract, process until mixed, scrape down bowl.
• Add flour and salt, pulse until just combined.
• Scrape into a bowl.
• ELECTRIC MIXER METHOD--------------------------°- .
• Whisk flour and salt in a medium bowl.
• Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
• Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
• In a second medium bowl cream butter, sugar until very light and fluffy.
• Add almonds, beat until well combined.
• Lightly beat egg and extracts, add to butter mixture, beat until just combined.
• Stir in flour and salt until just combined.
• BOTH METHODS---------------------.
• With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
• Decorate with colored sugar, etc.
• Preheat oven to 375°F.
• Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
• Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
• Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
• Cool completely.
• FILLING----------------------.
• Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
• When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
• Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
• Do not over beat this mixture.
• Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
• Cover with second half to form a sandwich.
• Do about 10 at a time as the chocolate mixture will start to set up.
• Let cookies set for 2 hours for filling to set 100%.
• Store covered in an airtight container for about a month.

ALMOND SPRITZ PRESS COOKIES

Steps:

• Cream shortening, adding sugar in gradually.
• 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!).
• 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 remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).

ALMOND CREAM SPRITZ COOKIES

Steps:

• Beat butter and cream cheese in a large mixing bowl until well combined.
• Add sugar, almond extract, and vanilla.
• Beat till combined.
• Beat in flour.
• Cover and chill dough for 30 minutes or till easily worked but not too stiff.
• Pack dough into a cookie press.
• Force dough through press onto ungreased cookie sheets.
• Sprinkle with almonds.
• Bake in a 375° oven for 8-10 minutes or till edges of cookies are firm but not brown.
• Remove cookies and cool on wire racks.

PISTACHIO SPRITZ COOKIES (ALMOND FLOUR)

Steps:

• 1. Preheat oven to 350 °
• 2. Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
• 3. Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
• 4. Bake for 10-12 minutes. Remove to a wire rack to cool.
• 5. Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.

ALMOND SPRITZ COOKIES

Steps:

• 1. Creaming method. Blend the almond paste to a smooth, soft paste with a little off the egg. Add the butter and sugar, cream until combined. Then add the rest of the ingredients and beat until combined.
• 2. Makeup: Bagged method. Bag out with star tube to desired shapes (small) on parchment lined sheets. Garnish with toasted slices of almonds.
• 3. Bake at 175 degrees until the edges are just lightly browned.

ALMOND SPRITZ COOKIES

Steps:

• 1. Beat margarine in mixer on med 30 seconds. Add 1 c flour, sugar, egg, powder, vanilla and almond. Beat until combined then add remaining flour. Force unchilled dough through a cookie press onto an ungreased cookie sheet and bake at 375 degrees 8-10 min or until edges are firm but not brown. Cool and ice if desired or sprinkle with chopped nuts or colored sugar. Chocolate spritz cookies can be made by reducing flour to 3 1/4 c and adding 1/4 c unsweetened cocoa powder to the sugar.
• 2. For Spritz Cookies (not almond) omit the almond.
• 3. Chocolate spritz cookies can be made by reducing flour to 3 1/4 c and adding 1/4 c unsweetened cocoa powder to the sugar.
• 4. Chocolate Almond Spritz, make dough as with the Chocolate Spritz and add 1 t almond extract.

ALMOND SPRITZ COOKIES

Steps:

• 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 side of bowl. Add flour; mix until blended. Transfer dough to a Cookie press fitted with star tip; press into desired shape onto a baking sheet. Bake at 350 8 to 10 minor until lightly golden brown. Remove to a wire rack and cool completely.

ALMOND SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping bowl occasionally. Add egg yolk, vanilla, and almond extract. Beat until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Force unchilled dough through a cookie press fitted with a desired-shape plate. Press dough 2 inches apart onto ungreased cookie sheets. If desired, sprinkle shapes with colored sugar. Bake in the preheated oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; let cool. If desired, brush or drizzle cookies with Powdered Sugar Icing and decorate with colored sugars or candies. Makes about 96 cookies.
• Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
• Powdered Sugar Icing Ingredients • 1 cup powdered sugar • 1 tablespoon milk • 1 teaspoon vanilla • food coloring (optional) Directions 1. In a small bowl, stir together powdered sugar, milk, and vanilla. Add additional milk, 1 teaspoon at a time, until icing reaches desired consistency. If desired, tinting to desired color.