Almond Spritz Cookies

This is an authentic Swedish Almond Spritz recipe handed down through a family from Swedish Ancestors. This recipe includes real almonds and not just almond flavoring. It's a delectable cookie!

Yield

4 dozen cookies

Ingredients

3/4 cup blanched slivered almonds
1 cup butter or margarine, room temperature
1 cup granulated (white) sugar
1 large egg
1 teaspoon almond extract
1 tablespoon milk
2 cups all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt

Directions

Preheat oven to 350°F (177°C). Spread the almonds out on a baking sheet. Bake 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.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract, milk, and ground almonds. Sift in the flour, baking powder and salt. Mix to form a soft dough. Refrigerate the dough for 15 to 20 minutes.

Lightly grease baking sheets using cooking spray. Fit a cookie press with the desired template and fill with dough. Press out cookies 1 inch apart onto prepared baking sheets.

Bake for 8 to 10 minutes or until lightly browned. Cool 2 minutes. Remove cookies from baking sheet and continue to cool on wire cooling rack.

Estimated Time

Preparation Time: 45 minutes
Bake Time: 10 minutes/batch

Nutritional Information

Amount Per Serving: Calories: 84, Total Fat: 5.1 g, Cholesterol: 15 mg, Sodium: 43 mg, Total Carbs: 8.6 g, Dietary Fiber: 0.4 g, Protein: 1.2 g

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