Chocolate Almond Spritz Cookies
Ingredients
- 1¼ cups oat flour
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 stick unsalted butter, at room temperature
- ½ cup sugar
- 1 large egg
- 1 teaspoon almond extract
- Green nonpareils, for decorating
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Whisk both flours, the cocoa powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and almond extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Working in batches, fill a cookie press with dough according to the manufacturer’s instructions. Press cookies 1½ inches apart onto 2 unlined baking sheets. Decorate with nonpareils. Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
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