I recently tried making Vanessa Romero's Spritz Cookies. Although they were delicious, they completely flattened in the oven! After a little experimentation, this is the recipe I came up with using hers as my inspiration. Thank you, Vanessa, for bringing a childhood favorite back to my family!
Ingredients:
- 1 1/2 c. Blanched Almond Flour
- 1 1/8 c. Gluten-Free Flour Blend
- 1/4 c. Unmodified Potato Starch
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Butter, Softened
- 1/2 c. granulated sugar (Vanessa writes that she prefers Swerve or Birch Xylitol for sugar-free.)
- 1 pastured egg
- 1 Tbsp. Unsweetened Almond Milk
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- Granulated Sugar for topping (I haven't tried these yet, but I love that they're naturally colored.)
- Cookie Press
- Baking Sheet
- Silpat
- Spray Bottle filled with purified water
Directions:
- Preheat oven to 350 degrees Farenheit.
- In a bowl, blend almond flour, gluten-free flour blend, potato starch, and baking powder.
- In your standing mixer, cream together butter and sugar or sugar-free sweetener.
- To the creamed butter, add egg, milk, vanilla extract, and almond extract.
- Slowly add flour mixture to butter mixture until combined. You want the consistency of your dough to be firm, almost as firm as a cookie dough, but not so firm that it won't push through your cookie press.
- Fill the cookie press with the dough and press cookies onto a baking sheet. (I use a Silpat).
- Bake for about 10 minutes. You want the cookies to just barely start turning brown on the bottom.
- After removing the cookies from the oven, transfer the cookies to a cooling rack.
- Spritz each cookie with water and then sprinkle with granulated sugar.
