Almond spritz from Great Cookies: Secrets to Sensational Sweets by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 15, 2019

    Good spritz cookies. This is the only recipe I've tried so far that uses almond paste - I thought it might make the cookies softer but they were instead tender-crisp. Almond flavor was good but not intense. I had some trouble with this dough in the cookie press and ended up with more misshapen cookies than usual, but I think it was probably because of how I handled the dough vs. the recipe. (I refrigerated dough 2 days, then froze it, and then tried using it in a 65F kitchen.) Keep an eye on these in the oven - once they start to brown, they completely brown very quickly. Browned batches still taste OK but aren't as pretty as the lighter ones.

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