Recipe By So Nourished
The difference between a spritz cookie and a butter cookie is that spritz cookies have more eggs than a typical butter cookie which helps them hold their shape. They also are a lot less crumbly than a butter cookie or shortbread.
Spritz cookies actually originated in Germany where they were called “Spritzgeback” cookies. The German word “spritzen” means “to squirt” which is how these cookies are formed.
3/4 cup butter, softened
1 tsp vanilla extract
1/2 tsp pure almond extract
3 3/4 cup almond flour
1/4 tsp xanthan gum
1 tsp baking powder
Preheat your oven to 350 degrees and prepare two baking sheets with silicone baking mats or parchment paper.
Cream the butter, powdered erythritol, egg, vanilla and almond extract together until well blended and smooth.
Add the almond flour, baking powder and xanthan gum to the bowl and mix until a thick dough forms.
Scoop the dough into a cookie press or into a large piping bag fitted with a star tip. Press the cookie dough onto the prepared sheet tray at least one inch apart (or pipe the dough into stars, rosettes or your desired shape).
Bake the cookies for about 7-8 minutes or until the edges just begin to turn brown.
Remove the cookies from the oven and let cool completely on the tray. Remove from the pan and enjoy!