Chocolate-Almond Spritz Cookies
25m prep 18m cook 1h 13m ready
These chocolate-almond spritz cookies have the flavor of a classic cream cheese spritz without needing a cookie press. Simply pipe the dough with a star tip, bake, then dip in melted chocolate and almonds.
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cream cheese at room temperature
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1 large egg yolk
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cup all-purpose flour
- 5 oz bittersweet chocolate melted
- 1/2 cup almond slivers finely chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 146 mg
- Iron: 15.5 mg
- Magnesium: 81.4 mg
- Phosphorus: 507 mg
- Potassium: 491 mg
- Zinc: 3.14 mg
Let's Cook
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Step 1.
Heat oven to 375°F. Using an electric mixer, beat butter, cream cheese, sugar and salt in a large bowl on medium-high speed until creamy, about 3 minutes. Beat in egg yolk and vanilla. Reduce speed to low and add flour, mixing until just incorporated.
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Step 2.
Transfer dough to a large piping bag fitted with a large open star tip. Pipe dough into 2-inch logs onto baking sheets, spacing them 2 inches apart.
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Step 3.
Bake until deep golden brown around edges, 12 to 18 minutes. Let cool on baking sheets for 10 minutes before transferring to cooling racks to cool completely.
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Step 4.
While cookies cool, melt bittersweet chocolate and finely chop almond slivers. When cookies are cool, brush one end of each cookie with melted chocolate, then coat in almonds. Transfer to a piece of parchment paper and let set until chocolate is firm, about 30 minutes.
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