Chocolate Filled Almond Spritz Cookies ๐ช
Description: Dive into the indulgent world of homemade sweets with these delightful Chocolate Filled Almond Spritz Cookies. A perfect blend of crunchy almonds, rich chocolate, and buttery goodness, these cookies are a treat for any occasion, whether it’s a cozy evening by the fireplace or a festive holiday gathering.
Recipe Category: Dessert ๐ฐ
Keywords: Cookie & Brownie, Fruit ๐, Nuts ๐ฅ, German ๐ฉ๐ช, European ๐, Christmas ๐, < 60 Mins โฐ, For Large Groups ๐, Oven ๐ฅง, Small Appliance ๐, Easy ๐
Nutritional Information (per serving):
- Calories: 152.4
- Fat Content: 10.3g
- Saturated Fat Content: 5.9g
- Cholesterol Content: 30.1mg
- Sodium Content: 11.1mg
- Carbohydrate Content: 13.4g
- Fiber Content: 0.5g
- Sugar Content: 6.6g
- Protein Content: 1.7g
Yield: 36 cookies ๐ช
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Sugar |
| 3/4 | Unsalted butter |
| 1 | Egg |
| 1 | Pure vanilla extract |
| 2 | Salt |
| 2 | Bittersweet chocolate |
| 2 | Unsalted butter (for filling) |
| 1 | All-purpose flour |
| 3 | Almonds |
| 3 | Unsweetened chocolate |
| 6 | Unsweetened chocolate (for filling) |
Instructions:
-
Roast Almonds: Preheat your oven to 375ยฐF (190ยฐC). Spread almonds on a baking sheet and roast them until lightly browned, about 6-8 minutes. Toss them every 2-3 minutes for even roasting. Allow them to cool to room temperature.
-
Food Processor Method:
- Grind almonds and sugar in a food processor until very fine.
- Cut butter into 16 chunks and add them one at a time to the processor. Process until creamy, scraping down the bowl as needed.
- Add egg and vanilla extract, process until mixed, scraping down the bowl.
- Add flour and salt, pulse until just combined. Transfer the mixture into a bowl.
-
Electric Mixer Method:
- Whisk flour and salt in a medium bowl.
- Cream butter and sugar until very light and fluffy in a separate bowl. Add almonds and beat until well combined.
- Lightly beat egg and extracts, then add to the butter mixture. Beat until just combined.
- Stir in flour and salt until just combined.
-
Both Methods:
- Use a cookie press or pastry bag fitted with a no. 22 tip to form cookies on parchment-lined sheets, spacing them about 1 1/2 inches apart.
- Decorate with colored sugar or toppings of your choice.
- Refrigerate cookies on the sheets for 20 minutes to help them hold their shape.
- Bake cookies one pan at a time for 8-10 minutes, rotating the pan halfway through baking for even cooking.
- Allow cookies to sit on the sheet for 3-4 minutes before transferring them to a rack to cool completely.
-
Filling:
- Melt 3/4 of the chocolate in a bowl over a pan of hot water (around 160ยฐF or 71ยฐC), ensuring the bowl does not touch the water.
- Once melted, remove from heat and stir until smooth. Add the remaining chocolate and stir until smooth again.
- Let the chocolate cool until it’s no longer warm to the touch, then slowly beat in the unsalted butter. Avoid overbeating.
- Transfer the chocolate mixture into a freezer bag or pastry bag with the corner cut off. Pipe the filling onto the bottom of half of the cookies.
- Cover with the remaining cookies to form sandwiches. Work in batches of about 10 at a time, as the chocolate mixture will start to set.
- Allow the cookies to set for 2 hours for the filling to fully set.
- Store the cookies covered in an airtight container for up to a month.
These Chocolate Filled Almond Spritz Cookies are sure to be a hit with friends and family alike! Enjoy the rich flavors and buttery texture with every bite. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are guaranteed to satisfy. Happy baking! ๐ซ๐ช
