Chocolate Filled Almond Spritz Cookies Recipe

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Chocolate Filled Almond Spritz Cookies
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Ingredients
11
Count
Nutrition
362
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
  2. FOOD PROCESSOR METHOD-.
  3. Grind almonds and sugar in a food processor until very fine.
  4. Cut butter into 16 chunks, with the processor add butter a chunk at a time.
  5. Process until creamy.
  6. Scrape down bowl.
  7. Add egg and extract, process until mixed, scrape down bowl.
  8. Add flour and salt, pulse until just combined.
  9. Scrape into a bowl.
  10. ELECTRIC MIXER METHOD-°- .
  11. Whisk flour and salt in a medium bowl.
  12. Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
  13. Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
  14. In a second medium bowl cream butter, sugar until very light and fluffy.
  15. Add almonds, beat until well combined.
  16. Lightly beat egg and extracts, add to butter mixture, beat until just combined.
  17. Stir in flour and salt until just combined.
  18. BOTH METHODS-.
  19. With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
  20. Decorate with colored sugar, etc.
  21. Preheat oven to 375°F.
  22. Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
  23. Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
  24. Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
  25. Cool completely.
  26. FILLING-.
  27. Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
  28. When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
  29. Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
  30. Do not over beat this mixture.
  31. Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
  32. Cover with second half to form a sandwich.
  33. Do about 10 at a time as the chocolate mixture will start to set up.
  34. Let cookies set for 2 hours for filling to set 100%.
  35. Store covered in an airtight container for about a month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 362.25 Kcal (1517 kJ)
Calories from fat 218.55 Kcal
% Daily Value*
Total Fat 24.28g 37%
Cholesterol 58.01mg 19%
Sodium 27.3mg 1%
Potassium 142.42mg 3%
Total Carbs 31.21g 10%
Sugars 12.22g 49%
Dietary Fiber 2.01g 8%
Protein 6.43g 13%
Vitamin A 0.2mg 6%
Iron 1.5mg 9%
Calcium 39.1mg 4%
Amount Per 100 g
Calories 439.22 Kcal (1839 kJ)
Calories from fat 264.99 Kcal
% Daily Value*
Total Fat 29.44g 37%
Cholesterol 70.34mg 19%
Sodium 33.1mg 1%
Potassium 172.69mg 3%
Total Carbs 37.84g 10%
Sugars 14.82g 49%
Dietary Fiber 2.44g 8%
Protein 7.79g 13%
Vitamin A 0.2mg 6%
Iron 1.9mg 9%
Calcium 47.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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