Chocolate-Almond Spritz Cookies

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  • Level: Easy
  • Total: 1 hr (plus cooling)
  • Active: 35 min
  • Yield: about 60 chocolate-almond spritz cookies
These crowd-pleasing cookies might be gluten-free, but you’d never know it! Crisp and buttery, these little bites will satisfy everyone’s sweet tooth with the classic combination of almond and chocolate.



Special equipment:
a cookie press
  1. Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Whisk both flours, the cocoa powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and almond extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.
  2. Working in batches, fill a cookie press with dough according to the manufacturer’s instructions. Press cookies 1 1/2 inches apart onto 2 unlined baking sheets. Decorate with nonpareils. Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.