Almond cookies with a cookie press, delicious and easy to make. I really enjoy using the cookie machine and I find it amazing how in just a few minutes you can create so many cookies of different shapes. I think it’s one of the best purchases I’ve made for my kitchen. Some time ago, I had bought a plastic one, but it broke after a few uses, so I decided to spend more and have not regretted it, especially because I love making cookies and having them always ready in the pantry for the breakfast or for the afternoon tea. And how satisfying it is to offer cookies made with your own hands?
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 43 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Almond Cookies with Cookie Press
- 1 3/4 cups all-purpose flour
- 1 1/4 cups almond flour
- 2/3 cup sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 egg (medium)
- 1 packet vanillin
- 1 pinch salt
- as needed almonds
- as needed candied cherries
Recommended Tools
- Cookie Press
Preparation ALMOND COOKIES WITH COOKIE PRESS
First, melt the butter in the microwave or in a double boiler and let it cool.
Place the all-purpose flour, sugar, almond flour, vanillin, and a pinch of salt in a bowl; mix it all together with a hand whisk.
Create a well in the center and add the melted and cooled butter, the egg, and the milk; start working first with the prongs of a fork and then with your hands until you get a homogeneous mixture (the dough is ready when it no longer sticks to your hands).
Unscrew the closing ring of the cookie press, lift the piston, and fill the cylinder with some of the dough. Choose the die you want to use (the one that shapes the cookies) and insert it into the closing ring. Screw the closing ring tightly onto the cylinder. Choose the cookie size you want by turning the adjuster. I usually choose position 2, if you want smaller cookies, set the adjuster to number 1.
Place the cookie press on a baking sheet and push the lever down. Lift the lever and move the machine. Note: the tray MUST NOT be greased with butter or covered with parchment paper; otherwise, when you lift the machine, the cookie will come off.
You can change the die and give different shapes to your cookies.
Decorate the cookies as you like with cherries, almonds, hazelnuts, it’s up to you, you can also leave them plain.
Bake the cookies in a preheated oven at 356°F static or 320°F fan for 10–12 minutes, until they are slightly golden (I use a fan oven).
Meanwhile, prepare another baking sheet to alternate them in the oven.
Remove the cookies from the oven, let them cool slightly, then remove them from the tray and let them cool completely (if you let them cool on the tray, you’ll have difficulty removing them).
Your almond cookies with cookie press are ready to be served.
You can watch on Youtube the → video of ALMOND COOKIES WITH COOKIE PRESS.
Notes
Use 2 trays to alternate them in the oven.
With these doses, I got exactly 43 large cookies (position 2).
In the procedure, I described the preparation based on the use of my cookie press which is from a well-known brand and which I bought online. If your machine is different from mine, read the instruction manual to understand how to open it, fill it, position the die, and adjust the size of the cookies.
These cookies keep well in a container, preferably tin, for up to a week.
If you liked this recipe, you might also be interested in Chocolate and Almond Cookies or the Almond Cake without Flour or Yeast (Namandier) or the Monks’ Cake.
FAQ (Frequently Asked Questions)
I let the cookies cool on the tray and now I can’t remove them without breaking. What can I do?
Put the tray inside the hot oven for 1 or 2 minutes, just long enough to warm the tray. Remove the cookies from the tray with your hands or with a spatula.
