Almond Spritz Cookies

Almond Spritz Cookies


1 Cup whole almonds toasted
1/4 tsp salt
2 sticks butter slightly firm
4 ounces almond paste finely shredded
2/3 Cup sugar
1 1/2 tsp almond extract


  1. Preheat oven to 375˚. Place almonds in food processor and pulse 5-6 times until coarsely chopped. Add 1/2 cup flour and process about 30 seconds, until the mixture develops a sandy texture and holds together when pressed gently in your hand. Add the remaining 1 1/2 cups flour and salt and pulse to combine.
  2. Cream butter in mixer bowl until creamy and lightened in color, about 2 minutes. Add the almond paste and mix 30 seconds to combine. Pour in the sugar in a steady stream, than add the egg yolks one at a time. Scrape down sides of bowl as needed. Beat in the vanilla and almond extracts. Reduce mixer speed to low and add the dry ingredients in 3 additions, mixing only to combine after each addition.
  3. Place the desired forming plate into the cookie press. Fill the press with dough and press the cookies onto the cookie sheets, spacing them about 1 inch apart. Top with sprinkles.
  4. Bake cookies for 9-11 minutes, or until the bottoms are very lightly browned. Let rest for 2-3 minutes before transferring cookies to a cooling rack.
  5. Store in an airtight container for up to 3 weeks. Cookies may also be frozen.


Food Groups

Total Time
1 hr 15 min
Prep Time
30 min
Inactive Time
Cook Time
45 min
about 90 cookies
Great Cookies Cookbook