Mandelspritzgebäck (German Christmas Almond Cookies)

Recipe by Thorsten
READY IN: 1hr
SERVES: 50
YIELD: 50 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven (375°F, 190°C).
  • Grease baking trays.
  • Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy.
  • Add almonds and a few drops oil of bitter almonds.
  • Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth.
  • Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle.
  • Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray.
  • Bake for about 12 minutes. Cookies should still be light.
  • NOTE: Oil of bitter almonds: if you can't find it, use almond extract.
  • NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press.
  • NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.
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