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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Air-insulated sheet — no burnt bottoms on delicate cookies
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Beat butter and cream cheese in a large mixing bowl until well combined. Add sugar, almond extract, and vanilla. Beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375° oven for 8-10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.