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Ricetta Almond Spritz Cookies

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The Culinary Institute Of America

Baking at Home

Tempo Preparazione:
Tempo di cottura:
Porzioni: 24 cookies
Marcatori (Tags):


Cost per serving $0.25 vedi dettagli
  • 1/3 cup packed almond paste
  • 2 large egg whites (divided use)
  • 3/4 cup (1 11/2 stocks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 tbsp light rum
  • 1 tbsp grated lemon zest
  • 1/2 tsp vanilla
  • 1 3/4 cups cake flour, sifted
  • 1/4 cup raspberry jam


  1. Preheat the oven to 375 F
  2. Lightly spray the cooking sheets with cooking spray or line them with the parchment paper.
  3. In a stand mixer fitted with the paddle attachment, blend the almond paste with 1 egg white on low speed, about 2 minutes.
  4. Add the butter and the sugar
  5. Cream together on high speed until smooth and light in texture, about 2 minutes
  6. Add the remaining egg white, rum, lemon zest, and vanilla
  7. Mix on medium speed until completely blended
  8. On low speed, mix in the flour until just blended
  9. Scrape down the bowl as needed to blend evenly.
  10. Press the batter onto the prepared cookie sheets using a cookie spress, making 1 1/2 inch diameter cookies spaced about 1 inch apart
  11. Use your thumb to indent the center of each cookie.
  12. Using a plastic bag with the corner snipped, pipe a small amount of raspberry jam into each indentation
  13. Bake the cookies until light brown, about 10 minutes
  14. Transfer to wire racks and cool completely before serving


Nutrition Facts

Amount Per Serving %DV
Serving Size 25g
Recipe makes 24 servings
Calories 84  
Calories from Fat 8 10%
Total Fat 0.97g 1%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 28mg 1%
Total Carbs 17.22g 5%
Dietary Fiber 0.4g 1%
Sugars 8.38g 6%
Protein 1.42g 2%
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