Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 42
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 21 mg
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.
- Level: Easy
- Total: 1 hr (plus cooling)
- Active: 35 min
- Yield: about 60 chocolate-almond spritz cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 42
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 21 mg
Ingredients
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Directions
Special equipment:
a cookie press- 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.
- 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.
