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

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

84.1 calories; 1.2 g protein; 8.6 g carbohydrates; 14.1 mg cholesterol; 42.6 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(35)

Most helpful critical review

Rating: 3 stars
12/08/2009
Incredible flavor poor performance as spritz cookie... make them anyway! I was really excited about this recipe because I love almonds so much. Other reviewers were right in saying that this recipe is NOT a spritz recipe. The dough is way too sticky and will not hold it's shape once you run it through the cookie press. I added an extra 1 cup of flour allowed it to chill in the fridge for 8 hours and it still was difficult to press and completely lost its shape in the oven. I even tried rolling it out onto a floured surface and cutting with a cookie cutter... the dough just pulled apart and stuck to everything. BUT... all of that became no big deal once I tasted the finished cookie. DIVINE! They taste like no other and are absolutely amazing. I ended up using a spoon and dropped them onto a cookie sheet and baked as directed. I'm thinking about drizzling them with dark chocolate before serving them. Read More
(8)
26 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
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! Read More
(35)
Rating: 5 stars
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! Read More
(35)
Rating: 4 stars
04/24/2008
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. Read More
(26)
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Rating: 5 stars
02/10/2004
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. Read More
(20)
Rating: 5 stars
06/17/2010
These were wonderful. I love the roasted almonds. I disagree with all the people who said they were difficult to make with the cookie press. The first few are never pretty. They turn out great if you follow the instructions. If the dough gets too soft try tossing it in the freezer for a few minutes then load up the cookie press and try a few test cookies as it warms up to the right consistency for a nice clean pattern. Read More
(9)
Rating: 3 stars
12/08/2009
Incredible flavor poor performance as spritz cookie... make them anyway! I was really excited about this recipe because I love almonds so much. Other reviewers were right in saying that this recipe is NOT a spritz recipe. The dough is way too sticky and will not hold it's shape once you run it through the cookie press. I added an extra 1 cup of flour allowed it to chill in the fridge for 8 hours and it still was difficult to press and completely lost its shape in the oven. I even tried rolling it out onto a floured surface and cutting with a cookie cutter... the dough just pulled apart and stuck to everything. BUT... all of that became no big deal once I tasted the finished cookie. DIVINE! They taste like no other and are absolutely amazing. I ended up using a spoon and dropped them onto a cookie sheet and baked as directed. I'm thinking about drizzling them with dark chocolate before serving them. Read More
(8)
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Rating: 4 stars
10/17/2007
Very tasty. I could have eaten the whole batch by myself. Read More
(7)
Rating: 1 stars
12/20/2008
I agree with Jen 100%. Dough was way way to soft to press out. Even after dough sat in fridge for over an hour. Lost their shape while baking. I ended up just rolling them into balls. They did smell and taste great. But if you want shapes look for another recipe. Read More
(6)
Rating: 4 stars
02/12/2004
I liked this recipe. It was easy and made soft almond cookies. I was looking for a recipe of almond cookies dipped in chocolate where they are very chewy and more sugar texture so I didn't give it the highest rating because of that. Read More
(4)
Rating: 5 stars
09/04/2011
I just made these and they are great! I had no problem with using this recipe in my cookie press. I use a Teflon cookie sheet that I do not grease and I place it in the freezer for five minutes before using it helps the dough stick to the pan. I do this for all Spritz recipes. Read More
(3)