Pistachio Spritz Cookies Almond Flour Recipes

PISTACHIO SPRITZ COOKIES (ALMOND FLOUR)

Steps:

• 1. Preheat oven to 350 °
• 2. Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
• 3. Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
• 4. Bake for 10-12 minutes. Remove to a wire rack to cool.
• 5. Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.

ALMOND SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

PISTACHIO SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
• Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
• Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

ALMOND SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
• With speed still on low, gradually add both flours and the salt until just incorporated.
• Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
• Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they're still warm (which is easier to do than when they've cooled completely).

PISTACHIO AND ALMOND COOKIES

Steps:

• Put the measured pistachios into a food processor with a few tablespoons of the sugar. Grind. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit, either are acceptable.
• Add the remaining sugar to the nuts, along with the eggs and almond meal. Add a pinch of salt, and work to a stiff dough, taking as long as it takes to gather one together, a mixer, fitted with the paddle, can be used if desired.
• Chill the batter overnight.
• Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. Each serving of cookie should be rolled between the palms, to create a smooth ball. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides.
• Preheat the oven to 325 degrees with the rack in the upper-third, and bottom-third levels.
• Bake for 15 minutes, at least, they may take up to 22. Rotate the pans halfway through the initial baking. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. They will crisp by 20-30% upon cooling. Remove them. Cool on racks. Eat them, when lightly warm, or cooled, to room temperature. They will keep several days, between sheets of paper, or perhaps, weeks, chilled in the refrigerator.

FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

PISTACHIO SPRITZ PINWHEELS

Steps:

• Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
• With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
• Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.
• Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
• Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.