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Spritz Cookies Recipe from American Almond

Learn to make this Spritz Cookies recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond. YIELD 16 lb. Dough, approximately 25 Dozen Cookies depending on the size INGREDIENTS FOR THE DOUGH 1 lb. 4 oz. - American Almond Almond, Macaroon or Kernel Paste 8 oz. - Egg Whites (A) 2 lb. - Granulated sugar 1 oz. - Salt 2 lb. - Unsalted Butter 2 lb. - Shortening 2 fl. oz. - Vanilla Extract, 2-fold 2 lb. - Egg Whites (B) 3 lb. - Cake Flour 3 lb. - Bread Flour INGREDIENTS FOR THE GARNISH As needed - Glacé Cherries DIRECTIONS 1) To make the Dough: Beat the American Almond® Almond Paste in the bowl of a mixer fitted with the paddle attachment on medium speed. Add a small amount of the egg whites (A) just to help loosen up the paste. Gradually add the sugar. 2) Add the butter and cream on high speed until mixed. Scrape the bowl then add the shortening. 3) With the machine on high, add the vanilla then the egg whites in three stages to make a light and fluffy batter. 4) Turn off the mixer. Add the flours then mix on low speed just until they are incorporated without overmixing. 5) Bag the spritz cookies out onto parchment-lined sheet pans in the desired shapes (stars, shells, fingers, etc.) 6) Before baking, finish some of the cookies with glacé cherries, nuts or jam. 7)Bake the spritz cookies at 380°F to 400°F until a light golden color, for approximately 10 minutes. FINISHING IDEAS Dip the spritz cookies in chocolate and then colored sprinkles. Sandwich two cookies with jams or warmed fudge icing. Drizzle warmed colored fondant over them.