This is a print preview of "Almond Spritz Cookies" recipe.

Almond Spritz Cookies Recipe
by Jeannie Zastawny

Almond Spritz Cookies

The Culinary Institute Of America

Baking at Home

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 24 cookies

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