Hello everyone, I have been researching the net for an Italian Butter Cookie, like the ones found in almost every Italian Bakery store. I have tested about 5 different ones. Some people call them a Italian Spritz Cookie, & some a Butter cookie, but the spritz is not this cakey, crumbly cookie that we all enjoy eating. I am aware that these cookies are piped out, & I do have all the equipment that is needed. If anyone could share that type of recipe that would be great. I do believe that this basic batter one can achieve many styles, such as. Rasberry, apricot, filled finger cookies with jam or chocolate & a little drizzle of chocolate & jimmies on the end, & so much more. Thank you for any help!
**Can anyone tel me if i blend all these ingredients except the egg whites.
Than whip the egg whites to stiff peaks, & than fold the whites into the almond based batter, will this make them more light & airy as apposed to a heavy spritz cookie, so this batter can be piped out.
I know the egg whites should be incorporated directly into the batter, but I want to do it differently, does anyone have any takes on this process? & has it ever been done?
Italian Butter Cookies:
Yield 2Lbs of dough
Confectioners Sugar 1c + 2T
Egg Whites 4
Almond Paste 3oz
Almond X 1t
Vanilla X 1 t
AP Flour 3 1/4 c
almond paste is the key to them being italian butter cookies without the almond paste its just a butter cookie..this recipe can be used to all the cookies you mention.
well, i made these cookies. made the batter first, than beat the egg whites & folded them into the batter mixture, Lets just say, the cookie was good, however. It's not what I wanted in a cookie, & they turned out flat, So bak to the drawing board, To search for that ultimate Italian Bakery Cookie. How hard can this recipe be? And its not a spritz cookie either, oh well I'll keep trying...
Edited by pjswim - 1/22/13 at 1:21pm