Recipe courtesy of Nick Malgieri
Almond Butter Spritz Cookies
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: about 72, 2 inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 16 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: about 72, 2 inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 16 mg
Ingredients
Directions
- 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
