READY IN: 25mins
Recipe by pammyowl

This is, by far the best recipe for spritz ever! My Mother found it in the newspaper thirty years ago. It won a Christmas cookie award as the best cookie in the contest, and believe me it earned it!

Top Review by Mia in Germany

Excellent recipe, beautiful cookies! I made them gluten free, using a mix of very fine yellow corn flour, white rice flour, potato starch and cornstarch with some xanthan added. As there is no good almond extract available here, I used amaretto liquor. Piping them after 30 minutes of chilling time worked like a charme - and they turned out as real melt in your mouths! Thanks for sharing :)

Ingredients Nutrition

  • 1 lb butter, softened
  • 34 cup sugar
  • 1 egg yolk, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 14 cup finely ground blanched almond
  • 4 cups flour


  1. Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
  2. Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
  3. Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.
  4. Bake for 7-9 mn. taking care not to brown them.

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