Cook The Book: Almond-Chocolate Spritz Cookies With Orange Blossom Water

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1/2 cup (5 ounces) firmly packed almond paste (do not substitute marzipan)

3/4 cup (5 1/4 ounces) sugar

1 3/4 sticks (7 ounces) unsalted butter, softened (65° to 68°F)

1 large egg plus 1 yolk

1 teaspoon orange blossom water or pure vanilla extract

2 cups (10 ounces) unbleached all-purpose flour

Pinch of salt

Chocolate Filling

2 ounces semisweet or bittersweet chocolate (up to 56 percent cacao), finely chopped

1 tablespoon heavy whipping cream

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