Frozen-Inspired Almond Flour Spritz Cookie Recipe - My Natural Family (2024)

FAQs

Why did my spritz cookies go flat? ›

Kitchens tend to heat up during any baking extravaganza, meaning the butter you leave on the counter to soften might get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set. Thirty minutes is usually enough counter time to soften butter.

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness. Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

*Don't use non-stick cookie sheets as spritz cookies need to stick to the pan! *Also don't grease the sheets or use parchment paper. Spritz cookies release easily when made right!

You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. You'll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn't fall apart.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk]), also called a spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

How to keep spritz cookies from spreading? ›

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Avoid packing the flour into the cup, as this can lead to using too much flour and result in dry, flat cookies. Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.