Swedish Ground Almond Spritz Cookies Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007
Very tasty. I could have eaten the whole batch by myself.
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Cooking Level: Intermediate

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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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Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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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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Reviewed: Nov. 24, 2003
This recipe is awesome but the cookies are hard to press with the almonds.
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Reviewed: May 21, 2003
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.
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