Almond Spritz Cookies

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

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

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

directions

Prep: 45 min Total: 60 min

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1
Preheat the oven to 350°F (180°C). Line 3 large baking sheets with parchment paper.
2
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.
3
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.
4
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.

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Almond Spritz Cookies

Ingredients

directions