Reviewed: Sep. 3, 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.

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1 user found this review helpful

Reviewer:

Mason

Reviewed: Jun. 15, 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.

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7 users found this review helpful

Reviewer:

physicsemily

Reviewed: Dec. 8, 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.

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3 users found this review helpful

Reviewer:

Ginny.Atl

Cooking Level: Intermediate

Home Town: Chipley, Florida, USA

Living In: Roswell, Georgia, USA

Reviewed: Dec. 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.

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5 users found this review helpful

Reviewer:

MilitaryWife

Cooking Level: Expert

Home Town: Montclair, California, USA

Living In: Vallejo, California, USA

Reviewed: Dec. 5, 2008

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.

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2 users found this review helpful

Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Oct. 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!

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21 users found this review helpful

Reviewer:

kmac

Reviewed: Apr. 23, 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.

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19 users found this review helpful

Reviewer:

EPITTS

Cooking Level: Intermediate

Reviewed: Oct. 17, 2007

Very tasty. I could have eaten the whole batch by myself.

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6 users found this review helpful

Reviewer:

D Novello

Cooking Level: Intermediate

Reviewed: Dec. 11, 2005

These cookies absolutely do not work. The dough is way too soft to press, even with 1 cup extra flour. They spread into a shapeless puddle when you try to cook them. The only positive thing about this recipe is the smell.

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2 users found this review helpful

Reviewer:

JenSmith

Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

Reviewed: Feb. 10, 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.

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2 users found this review helpful