chocolate-raspberry almond spritz
Chocolate-Raspberry Almond Spritz Makes: 2 1/2 dozen 1/2 cup blanched whole almonds 3/4 cup granulated sugar 2 1/4 cups all-purpose flour 1 cup softened butter 1 1/2 teaspoons almond extract 1/4 teaspoon salt 1 egg 1/4 cup plus 2 tablespoons heavy whipping cream 6 ounces semi-sweet chocolate 3 tablespoons seedless raspberry jam Heat oven to 350 degrees F. In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (Or, in blender, grind almonds with sugar in batches.) On low speed, beat almond mixture, flour, butter, almond extract, salt, and egg just until blended, scraping bowl occasionally with rubber spatula. Spoon dough into large decorating bag with large star tube (about 3/4-inch diameter). Pipe dough into teardrop shapes (about 2 x 1 1/2 inches), 1 inch apart, onto ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges. Allow cookies to cool slightly on cookie sheets. Remove ...