This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Spritzgeback (Pressed Hazelnut Cookies)
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- #31865
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 cup finely ground hazelnuts
directions
Preheat oven to 350 degrees F. Place cookie sheets in freezer for about 30 minutes.
Combine dry ingredients and nuts in medium-size bowl and set aside. Cream butter and sugar until creamy. Add eggs and extracts. Beat until smooth. Stir in dry ingredients.
Place in cookie press. Press onto cold cookie sheets. Bake 10 minutes. With a spatula immediately transfer cookies to wire racks to cool. Cool completely before storing.
added by
amandarfr
nutrition data
65 calories, 4 grams fat, 6 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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