Almond Spritz Cookies
Delicate, buttery cookies that melt on your tongue with the warm perfume of almonds and a whisper of vanilla. Made with Italian 00 flour and almond meal, these traditional spritz cookies are what my nonna would pipe into perfect rosettes for Christmas morning, each one dusted with spark...
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
7 min
Total Time
27 min
Servings
4 dozen cookies
Ingredients
- 1 cupunsalted butter (preferably cultured, room temperature)
- 1 1/3 cupsconfectioners sugar
- 1 largeegg (at room temperature)
- 1 teaspoonalmond extract
- 2 cupsplus 1 tablespoon 00 flour
- 1/3 cupalmond flour or meal
- 1/2 teaspoonKosher salt
optional
- Decorative sugar or sprinkles for finishing
- Decorative icing: 1 cup confectioners sugar mixed with 2 tablespoons of Amaretto (use milk for a non-alcoholic version) and 1/2 teaspoon almond extract
Nutrition Facts
Per Serving (serves 4 dozen cookies)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oven to 350ºF. Crack the egg into a small bowl and add the almond extract; set aside. Whisk both flours together with the salt in a bowl.
- 2
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to . Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth, scraping down as necessary.
- 3
With mixer still on low, gradually add both flours and the salt until just incorporated.
- 4
Fill a cookie press with dough, or use a pastry bag fitted with a 1/2-inch decorative tip. Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles (if using).
- 5
Bake until firm to the touch and golden brown at edges, 6 to . Cool the cookies for at least five minutes. Remove the cookies to a wire rack with a thin spatula. If icing, cool cookies completely. Pipe icing with a pastry bag.
Chef's Notes
Do not line your baking sheets with parchment or silicone mats—spritz dough adheres best to clean, ungreased metal pans. Chilling the dough is not recommended for spritz cookies, as it may make pressing difficult. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month. For crispier cookies, bake closer to 8 minutes. For a more tender bite, keep closer to 6.