Wednesday, February 6, 2013

Danish Almond Cookies

I'm still on my mission to encourage folks to use their spritz cookie press for more than just Christmas. As soon as Susan posted these Danish Almond Wreath Cookies I saved the recipe, her wreaths were beautiful! I chose the heart plate and decorated them with sliced almonds for Valentine's Day.
I did use 1/2 tsp vanilla and 1/2 tsp almond extract and think the almond flavor was very nice!

Danish Almond Cookies-from Savoring Time In The Kitchen
3/4 C butter, softened
3/4 C sugar
1 egg
*1/4 C finely ground almonds (consistency of sand)-I used a food chopper
1 tsp vanilla or 1/2 tsp vanilla and 1/2 tsp almond extract
1 3/4 C A/P flour
  1. Cream the butter and sugar.
  2. Add egg, almonds, extract(s) and flour and mix well.
  3. **Chill 30 minutes.
  4. Add to press.
  5. Press cookies on to parchment lined baking sheets-I didn't use parchment.
  6. Bake at 350 for 8-10 minutes or until golden.
  7. Cool and enjoy!
  • I find this a very flavorful spritz cookie and will be making them again!
  • Susan said she used closer to 1/2 C ground almonds. These cookies did flatten out a bit so I'd add more the next time.
  • This dough might seem a little dry as you're mixing it, simply knead it with your hands for a bit and it will come together into a nice spritz consistency.
  • **I did not chill my dough before pressing it (I think it would have been too thick for the press I'm using). I did put the pressed cookies on the sheet pan in the fridge for 20 minutes before baking.
  • My tip: I suggest a small 3 cookie test batch to see how they bake up, checking to see if the oven needs to be hotter or cooler. I'd much rather add 15 minutes of baking time to a project than throw out a sheet of cookies!
If you'd prefer chocolate for Valentine's Day, there's a Chocolate Spritz recipe HERE.

Have a happy day:@)

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  1. Yum! But I don't have a spritz former--yet.


  2. Oh, my heart swells just seeing this picture. These are lovely and sound too good for words, what's not to love?

  3. I would eat spritz cookies any day of the week - we make them a lot around here. Sometimes I make a huge batch of dough and then refrigerate most of it - take out some to warm up and have fresh baked cookies. I like baking on the day when I don't have to do the mixing up.

  4. Oh, I love almond cookies! Yours are pretty and look yummy, too. :)

  5. What a pretty cookie. They look so delicious!

  6. Lynn, you are such a great blogger. I always enjoy your posts so much. The cookies are delightful and I am sure they are delicious.
    xo, Jeanne

  7. Very yummy looking cookies. I have to laugh because years ago I worked in Sweden in a fancy restaurant as a dishwasher. They kept a tin of spritz butter cookies, which was a specialty of theirs, in a big tin near my work station. I wish I knew how many pounds of spritz cookies I ate that summer and never tired of them! I still love them to this day and your's look wonderful!

  8. I think it is a worthwhile mission! I only use my press at Christmas, and this year I didn't. The almond version sounds yummy. Joni

  9. These sound almondy good, Lynn! I love the way you decorated them with the almonds in the center. Your tip was very worthwhile, too.

  10. Your cookies look attractive, and sound good too. I agree with Jeanne that you are a great blogger! I too truly enjoy reading Happier than a pig in Mud! My best to you, Beth

  11. Your version turned out beautifully, Lynn! Thanks so much for the mention :) I love how the almond halves are heart shaped too.

  12. Great idea! I've never had a spritz press...I have no idea why not. It seems as if I have every other kitchen gadget.

  13. That almond cookie recipe looks delicious, they used to be my most favorite cookie from years ago when I used to work in a chinese restaurant...they were never as pretty as yours...

  14. Beautiful ♥ cookies Lynn! I'm wishing I had a few for my coffee this morning!

  15. I must confess that I have several cookie presses but still have the feeling that my cookies will just be fat blobs that I turned out years ago...Maybe I'll try again and follow your directions carefully..yours turned out great.

    Happy weekend my friend! xo

  16. These are the perfect size, shape and sweetness for me. I am sure they are calorie free too - so I could eat them all day. I need me a press.

  17. I love your little hearts, so perfect for Valentine's Day! I have an old Mirro press that I love. :)

  18. Hi Lynn,
    Your danish almond cookies look delicious and so pretty. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  19. These are way too pretty to eat, but I bet that won't stop me! I'm giving this recipe a try and my family will thank you.


  20. I love my cookie press and you're so right, I Only use it for Christmas. Maybe this week for Valentines Day! These would be cute with a little red food coloring. Have a great week.

  21. I love almond cookies!! I am making these tonight ~ maybe they will help me get my mojo back. : )

  22. I made these for my son to bring to school on his birthday, but they turned out to be rather small, so had to make a different cookie recipe. No regrets, however, as these little hearts tasted great with a cup of tea or coffee, and I like how I can have a couple without getting the sugar overload. They are light and crispy, just perfect. Taking the time to decorate with sliced almonds is totally worth it, it made the cookies look like store bought, very pretty. To get the nuts to stick, I applied egg wash before and after putting the slices. Thank you for the recipe, it's a keeper!


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