It is holiday cookie time, for sure, and these spritz-like cookies are a delicious addition to my cookie tray this year. They have a tender crumb and deep almond flavor, and they are piped rather than pressed.
Here’s the recipe:
Buttery Bakery Spritz
- 1 lb . butter (4 sticks)
- 3/4 cup almond paste
- 4 egg whites
- 1 cup sugar
- 3 1/2 - 4 cups cake flour*
Preheat oven to 375 degrees. Cream the butter, almond paste and sugar until smooth and well-blended, approx. 5 minutes. Add egg whites, one at a time, mixing for one minute after each addition.
Add flour and mix on low speed until blended and dough is smooth.
Using a pastry bag fitted with a 1M tip, transfer dough to bag and pipe stars** onto parchment-lined cookie sheet. Bake until bottoms are lightly golden. Yield: approx. 5 dozen cookies
* I pipe a couple of "test" cookies and bake them to see if the cookies hold their shape. If they do not, I continue to sprinkle addition flour into the dough until I'm satisfied with the baked cookies. ** When piping, hold the pastry bag perpendicular to the cookie sheet (90 degree angle).
Happy holiday baking!