Lemon Almond Spritz Cookies

 

I was hungry.  I needed to practice more piped roses for Angela's wedding cake, and I had almond paste in the cupboard. There are only so many things one can do with almond paste. Spritz cookies tend to be a holiday treat, but what the hey? Holidays are any day for me. 

Preheat oven to 350

(adapted from the Art and Soul of Baking's chocolate almond spritz cookies with orange blossom water)

½ cup almond paste

¾ cup sugar

1 ¾ stick butter

1 large egg plus one yolk

2 cups flour

Zest and juice of 1 lemon 

Pinch sea salt

Put almond paste and sugar in food processor and break into tiny pieces.  Cream butter and eggs and sugar/almonds in a medium sized bowl. Grate lemon zest and squeeze juice into wet ingredients.  Add flour and salt.  Roll out onto counter and cut into desired shape.  If piping the cookies into a shape, then fill a pastry bag less than half full.  This ended up being a huge pain for me, literally.  My hands and fingers where in agony after my first bag.  The dough is rather thick and heavy so it takes a lot of strenght to pipe evenly.  Good luck and may the force be with you!

Bake for 8-10 minutes until edges are lightly golden

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