Almond Spritz Cookies

This recipe supposedly makes authentic Swedish Almond Spritz Cookies. It's a nice spritz cookie but I can't verify that it's authentic Swedish. Real almonds are used and not just flavoring.

It's a delectable cookie!

Swedish Ground Almond Spritz Cookies

3/4 cup blanched slivered almonds
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
1 tablespoon milk
2 cups all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

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 the almonds to a consistency resembling rough sand in a food processor or blender. Be sure the almonds are cool or you will make almond butter.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and 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 soft dough.

Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.

Lightly grease cookie sheets, and fill your Cookie Press with dough.

Press out the cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I really like to use the star shape, however, use whatever shape suits your fancy.

Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

The flavor of these cookies is outstanding, and, as with most spritz cookies, well worth the time and effort!

You Might Need:

• Atlas Deluxe Cookie Press

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat