Biscuits made with a cookie press

Ingredients

• 300 gplain flour
• 80 gground almonds
• 180 gcold butter, cut into small pieces
• 80 gsugar
• 2 mediumegg yolks
• 3 tablespoonsmilk

Instructions

1. 1

   Make the dough

   Knead all the ingredients together into a shortcrust dough. The 3 tablespoons of milk are a guide: adjust the dough until it is softer than ordinary roll-out shortcrust, but not wet or sticky.

2. 2

   Prepare the press

   Preheat the oven to 190°C. Load the dough into the biscuit press in batches, choose a template and fit it to the press.

3. 3

   Bake the biscuits

   Press the biscuits onto a cold baking tray without baking paper or another lining. Bake in the hot oven for about 10 minutes, depending on their size and thickness.

What are cookie-press biscuits?

These are small biscuits shaped by pushing dough through a press fitted with a patterned disc. Pressed biscuits are a familiar part of German home baking, often made for sharing or festive occasions.

This version combines a buttery shortcrust base with ground almonds. The dough is soft enough to pass through the press, while chilling the butter and using a cold, unlined tray helps the shapes hold.

Nutrition and macros by portion

The nutrition label shows one serving as written: 47 calories, 1g protein, 5g carbs, 3g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies most of the fat; the almonds and egg yolks contribute some protein as well as fat. Pair a few biscuits with fruit or yoghurt for a more balanced snack.

Getting the dough consistency right

Milk: Treat the 3 tablespoons as a starting guide, since the flour and almonds can absorb liquid differently. Aim for dough that presses out smoothly but still holds its shape.

Choosing and using the press

Template: Fit the chosen disc securely before loading the press. Work with manageable portions so the dough is easy to press evenly.

Tray: Use a cold baking tray without baking paper, as specified in the method. A warm or lined tray may make it harder for the shapes to release cleanly.

Watch the bake

Oven: Heat it to 190°C before the biscuits go in, so the short bake starts at the right temperature.

Doneness: Begin checking at around 10 minutes, allowing for differences in size and thickness. Take care not to leave smaller or thinner biscuits in for the same time as larger ones if they are already baked.

How to serve them

Let the biscuits cool before serving so their delicate shapes can firm up. They work well alongside tea or coffee, or as part of a plate of small biscuits.

Recipe notes & tips

• Keep the baking tray cold when pressing out each batch.
• Add the milk gradually if the dough seems too firm to press.
• Use dough in small batches so it stays easy to handle.
• Choose a template with openings that the dough can pass through smoothly.
• Check thinner biscuits early, as they may bake faster than thicker ones.

Variations

• Citrus note: Add finely grated lemon zest to the dough for a fresh aroma.
• Vanilla: Mix vanilla into the dough for a gentle, sweet fragrance.
• Chocolate finish: Dip the cooled ends in melted chocolate.
• Spiced dough: Add a little ground cinnamon for a warmer flavour.
• Decorative tops: Press a few chopped almonds onto the biscuits before baking.

Common mistakes to avoid

• Dough too stiff: Work in a little more milk until it presses smoothly.
• Dough too soft: Add a small amount of flour and check that it still passes through the press.
• Warm tray: Start with a cold tray so the pressed shapes can release properly.
• Lined tray: Skip baking paper, as the method calls for pressing directly onto the tray.
• Overbaking: Check at about 10 minutes and account for the biscuits' size and thickness.

How to store

Once completely cool, store the biscuits in an airtight tin at room temperature and enjoy within about a week for the best texture. They are best served as they are rather than reheated.

Frequently asked questions