Best Pistachio Spritz Cookies Almond Flour Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO SPRITZ COOKIES



Pistachio Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 84 cookies

Number Of Ingredients 8

1/2 cup pistachios
3/4 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
Sanding sugar, for decorating (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
  • Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
  • Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE



Grandma Wendt's Almond Spritz Cookie Recipe image

This is a 3rd generation holiday cookie; my kids insist that it be made every year, as did I. I even searched e-bay for the old metal cookie press like my Mom used. I know there are more "modern" presses, but it would not be as traditional for me as twisting the handle on the old silver press. *Use all purpose, not self rising flour for this recipe. If the dough is resistant to being pressed try these tricks: Very lightly spray the exit point of the press and disk with cooking spray. This step should be repeated each time the press is emptied and needs to be refilled. Wash and dry press after each time it empties; with the final rinse being cold.

Provided by Cook4_6

Categories     Dessert

Time 35m

Yield 5 dozen cookies

Number Of Ingredients 7

1 cup butter or 1 cup margarine, slightly softened
1/2 cup sugar
2 1/4 cups flour (see note above)
1/2 teaspoon salt
1 egg
1 teaspoon almond extract
1/4 cup decorative sugar

Steps:

  • The directions for this recipe are for using the poinsettia shape disk.
  • Heat oven to 400 degrees.
  • Mix butter and sugar.
  • Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
  • Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
  • Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
  • Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
  • Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).

Nutrition Facts : Calories 663.5, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 509.2, Carbohydrate 73.1, Fiber 1.5, Sugar 30.3, Protein 7.5

ALMOND SPRITZ COOKIES



Almond Spritz Cookies image

This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.-Tanya Hart, Muncie, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 7 dozen.

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Pink and red colored sugar, optional

Steps:

  • In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

ALMOND AND PISTACHIO COOKIES



Almond and Pistachio Cookies image

A delicious and easy recipe from a book called 1 dough 30 cookies, made these for a birthday present and they were lovely.

Provided by Frugal Fifer

Categories     Dessert

Time 22m

Yield 30 cookies

Number Of Ingredients 8

225 g butter, softened
140 g caster sugar
1 egg yolk, lightly beaten
2 teaspoons almond extract
225 g plain flour
55 g ground almonds
55 g pistachio nuts, finely chopped
salt

Steps:

  • Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
  • Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
  • Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
  • Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.

Nutrition Facts : Calories 128.5, Fat 8, SaturatedFat 4.1, Cholesterol 22.3, Sodium 43.4, Carbohydrate 12.7, Fiber 0.7, Sugar 5, Protein 1.9

PISTACHIO COOKIES



Pistachio Cookies image

This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 eggs
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar

Steps:

  • In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND SPRITZ PRESS COOKIES



Almond Spritz Press Cookies image

These are my hubby's favorite Christmas cookies. His Great Aunt Gin used to make them for him every year and it just isn't Christmas without them. She always made green Christmas Trees and pink Wreaths because those were her two favorite colors. Since they use all shortening they are a very crisp cookie. The recipe is originally from the cookbook that came with the Mirro cookie press. NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff! (If you prefer a butter cookie, I recommend Recipe #98883)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 16m

Yield 72 serving(s)

Number Of Ingredients 8

1 cup shortening
3/4 cup sugar
1 egg
2 1/4 cups sifted flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon almond extract
food coloring

Steps:

  • Cream shortening, adding sugar in gradually.
  • Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
  • Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
  • Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).

Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 0.7, Cholesterol 2.6, Sodium 6.4, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5

PISTACHIO SPRITZ COOKIES (ALMOND FLOUR)



Pistachio Spritz Cookies (almond flour) image

I came up with these for Christmas but would be great for St. Patrick's Day also or anytime for that matter. They are wonderful! The ground almonds really adds something special to them! I don't remember how many this recipe made because we were eating them as fast as they were coming out of the oven. Even before they were...

Provided by Sheila M

Categories     Cookies

Number Of Ingredients 8

1 c softened unsalted butter
1/2 c confectioners' sugar
1/2 c sugar
1 egg
1 1/2 c flour
1 tsp vanilla extract
1 c finely ground almonds (or almond flour)
1 box instant pistashio pudding

Steps:

  • 1. Preheat oven to 350 °
  • 2. Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
  • 3. Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
  • 4. Bake for 10-12 minutes. Remove to a wire rack to cool.
  • 5. Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.

Related Topics