Swedish Ground Almond Spritz Cookies Recipe
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Swedish Ground Almond Spritz Cookies

By: AKBELL  
"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!"

Rating: This weblink has been rated 9 times with an average star rating of 3.6 Read Reviews (9)

Rate/Review | 448 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Tea
Prep Time:
45 Min
Cook Time:
35 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 dozen cookies
 

Ingredients

  • 3/4 cup blanched slivered almonds
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 tablespoon milk
  • 2 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 84 | Total Fat: 5.1g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by kmac 
I've been making these cookies for at least 5 years, and they're my Swedish hubby's favorite. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2008 by EPITTS 
This recipe is very tasty, judging by the dough. However, I too found the dough too sticky and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by CINNAMON KELLENBERGER 
Very tasty, was told by an Italian they tasted like something from home. I like actually... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2008 by MilitaryWife 
I agree with Jen 100%. Dough was way, way to soft to press out. Even after dough sat in fridge... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by D Novello 
Very tasty. I could have eaten the whole batch by myself. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2008 by sueb 
The taste was OK. I'm glad the almonds were roasted, or there wouldn't be much flavor in... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2005 by JenSmith 
These cookies absolutely do not work. The dough is way too soft to press, even with 1 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by Rachel 
I liked this recipe. It was easy and made soft almond cookies. I was looking for a recipe of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by MINDYG24 
This recipe is awesome but the cookies are hard to press with the almonds. MORE

 
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