"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!" — AKBELL
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blanched slivered almonds
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!
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.
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.
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.
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.
Very tasty. I could have eaten the whole batch by myself.
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.
The taste was OK. I'm glad the almonds were roasted, or there wouldn't be much flavor in these! Refrigerating the dough is a MUST before baking! I really wished I liked these better, because I like the idea of the actual almonds for flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Ground Almond Spritz Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 46
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