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Swedish Ground Almond Spritz Cookies

Swedish Ground Almond Spritz Cookies

  • Prep

    45 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
AKBELL

AKBELL

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

kmac
24

kmac

10/14/2008

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 with my cookie press, but I also make sure that I'm pressing these cookies onto cool cookie sheets. If you don't have any available, press the next batch onto parchment paper, and slide that onto the warm cookie sheet. The flavor of these cookies is outstanding, and, as with most spritz cookies, well worth the time and effort!

emmilyon
22

emmilyon

4/23/2008

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 (instead of the design plates). To make this work with the cookie press design plates, I added 2 1/4 cups flour. This made the consistency perfect but really weakened the flavor. So, if adding more flour, you may want to also add a little more sugar, salt, and extract. I've found that working flour into the dough with my hands is the best way to judge the consistency of the dough. Once my hand comes clean easily, I've gotten a batter just stiff enough to keep shape. To get a finer almond grind, use a mortar and pestle.

Cinnamon Smith Kellenberger
19

Cinnamon Smith Kellenberger

2/10/2004

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 and cooked same amount of time.

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