Spritz cookies, also known as spritzgebäck, are a standard treat in Germany throughout the holiday season. This version is made from an almond flavored dough that’s piped from a pastry bag fitted with a star tip (though you can certainly use a cookie press instead). The center of each cookie is filled with raspberry jam before baking, then topped with a whole toasted almond after baking. Feel free to use a different flavor jam; cherry, for instance, is equally delicious.
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Makes about 30 cookies
Ingredients
Almond Spritz Cookies
- 1 ¼ cups (143 grams) confectioners’ sugar
- 3 tablespoons (24 grams) almond flour
- 16 tablespoons (226 grams) unsalted butter, softened
- 1 large (50 grams) egg
- ½ teaspoon salt
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon almond extract
- 2 1/3 cups (303 grams) all-purpose flour
- 2 tablespoons (30 grams) whole milk
- 1/3 cup (106 grams) raspberry jam
- 30 whole blanched almonds, toasted (8-10 minutes at 350˚F)
Instructions
- Position a rack in the center of the oven and preheat the oven to 325˚ Line a rimmed baking sheet with parchment paper.
- In a medium bowl, gently whisk together the confectioners’ sugar and almond flour until blended.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar mixture and beat at high speed until creamy, about 1 minute. Reduce the speed to medium and add the egg, salt, vanilla and almond extract and mix until blended. Scrape the sides of the bowl with a rubber spatula and beat at high speed for 1 minute, until fluffy. Reduce the speed to low and add the flour in two additions, alternating it with the milk in one addition and beginning and ending with the flour. Mix just until blended. The dough should be thick, but should still have a good piping consistency.
- Transfer the dough to a disposable pastry bag fitted with a large closed star tip (such as Ateco #847). Pipe the dough in 1 ¾-inch rounds onto the parchment paper, spacing them about 2 inches apart. Dip your finger in water and make a small indentation in the center of each cookie. Stir the raspberry jam vigorously, then spoon or pipe some into the indentation of each cookie. Bake the cookies for 18 to 22 minutes, until they are just lightly browned around the edges. Transfer to a wire rack and place a toasted almond in the center of each cookie. Cool completely.
