Chocolate-Almond Spritz Cookies
- Level: Easy
- Yield: about 60 chocolate-almond spritz cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 42
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 21
- Total: 1 hr (plus cooling)
- Active: 35 min
Ingredients
1 1/4 cups oat flour
1 cup almond flour
1/3 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon almond extract
Green nonpareils, for decorating
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.