Cook the Book: Almond-Chocolate Spritz Cookies with Orange Blossom Water

Cook the Book: Almond-Chocolate Spritz Cookies with Orange Blossom Water
You can never have too many dessert recipes, so give Cook the Book: Almond-Chocolate Spritz Cookies with Orange Blossom Water a try. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 50 servings with 82 calories, 1g of protein, and 5g of fat each. Head to the store and pick up heavy whipping cream, bittersweet chocolate, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Place the almond paste and sugar in the bowl of the stand mixer (or in the food processor). Beat on medium speed for 1 1/2 to 2 minutes (or process for 45 seconds), until the almond paste is broken into tiny pieces.
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Almond PasteAlmond Paste
SugarSugar
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Food ProcessorFood Processor
Stand MixerStand Mixer
BowlBowl
2
Add the butter and continue to beat for another 2 minutes (or process for 1 minute), until the mixture is well blended and slightly lighter in color. Scrape down the sides of the bowl with the spatula.
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ButterButter
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SpatulaSpatula
BowlBowl
3
Add the egg and yolk and blend well (or process for 15 seconds).
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Egg YolkEgg Yolk
EggEgg
4
Add the orange blossom water and beat another 15 seconds to blend (or process for 5 seconds). Scrape down the sides of the bowl.
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Orange Flower WaterOrange Flower Water
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BowlBowl
5
Add the flour and salt. Turn the mixer to the lowest speed and blend slowly (or process for 10 to 15 seconds), just until there are no more patches of flour.
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All Purpose FlourAll Purpose Flour
SaltSalt
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BlenderBlender
6
Remove the bowl and stir gently a few times with the spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.
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ButterButter
All Purpose FlourAll Purpose Flour
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SpatulaSpatula
BowlBowl
7
Shape the dough: Line the baking sheets with parchment paper. Immediately spoon half of the dough into the pastry bag fitted with the star tip. Pipe rosettes on a prepared baking sheet, spacing the cookies about 1 inch apart. (Alternatively, use the cookie press according to the manufacturer's instructions.) The rosettes should be about 1/2-inch thick and about 1 3/4 inches in diameter. Repeat with the remaining dough. Chill the sheets in the refrigerator for 30 minutes.
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CookiesCookies
DoughDough
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Baking PaperBaking Paper
Baking SheetBaking Sheet
Pastry BagPastry Bag
8
Preheat the oven to 350°F and position two oven racks in the upper and lower thirds.
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OvenOven
9
Bake the cookies, switching the sheets between the racks and rotating each front to back halfway through, for 15 to 20 minutes, until the cookies are rich, golden brown around the edges and across the bottom.
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CookiesCookies
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OvenOven
10
Transfer to a cooling rack.
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Wire RackWire Rack
11
Immediately use the rounded handle end of the wooden spoon (or another kitchen utensil) to make a depression in the center of each cookie about 1/2 inch across. Be careful not to push so hard that you crack the cookie or break through to the baking sheet below.
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CookiesCookies
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Baking SheetBaking Sheet
Wooden SpoonWooden Spoon
12
Let the cookies cool completely.
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CookiesCookies
1
Place the chopped chocolate and cream in the microwave-safe bowl and microwave on low for 30 seconds. Stir the mixture.
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ChocolateChocolate
CreamCream
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MicrowaveMicrowave
BowlBowl
2
Heat again for 30 seconds and stir until smooth. If there are still lumps, heat again for 30 seconds. Once smooth, spoon a little chocolate into each depression in the cookies. Allow the filling to cool and set completely.
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ChocolateChocolate
CookiesCookies
3
Place the chopped chocolate and cream in the microwave-safe bowl and microwave on low for 30 seconds. Stir the mixture.
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ChocolateChocolate
CreamCream
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MicrowaveMicrowave
BowlBowl
4
Heat again for 30 seconds and stir until smooth. If there are still lumps, heat again for 30 seconds. Once smooth, spoon a little chocolate into each depression in the cookies. Allow the filling to cool and set completely.
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ChocolateChocolate
CookiesCookies
5
Storing tips: These cookies are at their best the first or second day. Keep them in an airtight container, layered between sheets of parchment or waxed paper to keep them from sticking to each other, for up to 4 days.
Ingredients you will need
CookiesCookies
DifficultyExpert
Ready In45 m.
Servings50
Health Score0
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