Swedish Ground Almond Spritz Cookies

Swedish Ground Almond Spritz Cookies


"This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!"


1 h 20 m servings 84 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
  3. Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
  4. Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
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  1. 19 Ratings


I've been making these cookies for at least 5 years, and they're my Swedish hubby's favorite. I follow the recipe exactly, except I refrigerate the dough for 2 hours. I've never had a problem ...

This recipe is very tasty, judging by the dough. However, I too found the dough too sticky and soft to press. Unaltered, this recipe may work best using a cookie press with a type of icing tip (...

Very tasty, was told by an Italian they tasted like something from home. I like actually using almonds in a recipie instead of just using extract. Didn't have a cookie press, just spooned tbs ...

These were wonderful. I love the roasted almonds. I disagree with all the people who said they were difficult to make with the cookie press. The first few are never pretty. They turn out great i...

Very tasty. I could have eaten the whole batch by myself.

Incredible flavor, poor performance as spritz cookie... make them anyway! I was really excited about this recipe because I love almonds so much. Other reviewers were right in saying that this ...

I agree with Jen 100%. Dough was way, way to soft to press out. Even after dough sat in fridge for over an hour. Lost their shape while baking. I ended up just rolling them into balls. They did ...

I liked this recipe. It was easy and made soft almond cookies. I was looking for a recipe of almond cookies dipped in chocolate where they are very chewy and more sugar texture, so I didn't gi...

I just made these and they are great! I had no problem with using this recipe in my cookie press. I use a Teflon cookie sheet that I do not grease and I place it in the freezer for five minutes...