pistachio spritz cookies (almond flour)

★★★★★ 1
By Sheila M
from Casa Grande, AZ

I came up with these for Christmas but would be great for St. Patrick's Day also or anytime for that matter. They are wonderful! The ground almonds really adds something special to them! I don't remember how many this recipe made because we were eating them as fast as they were coming out of the oven. Even before they were iced. I will double the recipe next time I make them.

★★★★★ 1
method Bake

Ingredients For pistachio spritz cookies (almond flour)

  • 1 c
    softened unsalted butter
  • 1/2 c
    confectioners’ sugar
  • 1/2 c
    sugar
  • 1
    egg
  • 1 1/2 c
    flour
  • 1 tsp
    vanilla extract
  • 1 c
    finely ground almonds (or almond flour)
  • 1 box
    instant pistashio pudding

How To Make pistachio spritz cookies (almond flour)

  • 1
    Preheat oven to 350 °
  • 2
    Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
  • 3
    Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
  • 4
    Bake for 10-12 minutes. Remove to a wire rack to cool.
  • 5
    Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.
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