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*


  1. 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.
  2. Add flour and mix on low speed until blended and dough is smooth.
  3. 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

Recipe Notes

* 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!