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  • Almond Spritz Cookies

    1 vote
    Almond Spritz Cookies
    Prep time:
    Cook time:
    Servings: 24 cookies
    by Jeannie Zastawny
    229 recipes
    		 >
    The Culinary Institute Of America Baking at Home

    Ingredients

    • 1/3 cup packed almond paste
    • 2 large egg whites (divided use)
    • 3/4 cup (1 11/2 stocks) unsalted butter, at room temperature
    • 2/3 cup sugar
    • 1 tbsp light rum
    • 1 tbsp grated lemon zest
    • 1/2 tsp vanilla
    • 1 3/4 cups cake flour, sifted
    • 1/4 cup raspberry jam

    Directions

    1. Preheat the oven to 375 F
    2. Lightly spray the cooking sheets with cooking spray or line them with the parchment paper.
    3. In a stand mixer fitted with the paddle attachment, blend the almond paste with 1 egg white on low speed, about 2 minutes.
    4. Add the butter and the sugar
    5. Cream together on high speed until smooth and light in texture, about 2 minutes
    6. Add the remaining egg white, rum, lemon zest, and vanilla
    7. Mix on medium speed until completely blended
    8. On low speed, mix in the flour until just blended
    9. Scrape down the bowl as needed to blend evenly.
    10. Press the batter onto the prepared cookie sheets using a cookie spress, making 1 1/2 inch diameter cookies spaced about 1 inch apart
    11. Use your thumb to indent the center of each cookie.
    12. Using a plastic bag with the corner snipped, pipe a small amount of raspberry jam into each indentation
    13. Bake the cookies until light brown, about 10 minutes
    14. Transfer to wire racks and cool completely before serving

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