It is important that the toasted almonds are very finely ground, or they can clog the cookie press. If you wish, substitute your favorite variety of nut for the almonds.
2½ cups unbleached, all-purpose flour ½ cup very finely ground toasted almonds ½ teaspoon salt 1¼ cups (2½ sticks) unsalted butter, cubed and at room temperature 11/3 cups granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 large egg
Nutritional information per cookie: Calories 51 (55% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 2g • chol. 9mg • sod. 13mg • calc. 3mg • fiber 0g
Preheat oven to 350°F. Put the flour, ground almonds and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and the sugar. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the extracts and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc*, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. Cool cookies before removing from pan. *Note: All cookie press discs can be used, except #2.
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