Almond Spritz Cookies
These delicate, buttery, piped cookies are usually made at Christmas time
Prep Time: 45M
Cooking Time: 12M-15M
Serves: makes about 51/2 dozen cookies
- 2 cups unsalted butter, softened
- 1 1/3 cups sugar
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 3 2/3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup almond flour (almond meal)
- 9oz ( 250g) semisweet or milk chocolate, coarsely chopped
- 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 3/4 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.
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.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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