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Chocolate-Almond Pinwheel Cookies
(Makes about 48 cookies)
Ingredients:
2/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup almond flour or ground almonds
1/4 teaspoon almond extract
1/4 cup unsweetened baking cocoa
Directions:
In a large bowl cream the sugar and butter together; beat in the egg and the vanilla extract. Add the baking powder and salt and blend well. Add the flour and stir until the mixture forms a soft dough. Shape the dough into a disk and cut it in half evenly.
Transfer one half of the dough to a bowl and stir in the almond extract and almond flour or ground almonds. Transfer the other half of the dough to another bowl and stir in the cocoa.
Roll out each of the dough portions between sheets of parchment or waxed paper (if you don't use waxed paper or parchment paper the dough will stick to the rolling pin). Form each portion of dough into a 14 x 8- inch rectangle; make sure that the dough is of even thickness all over. Place each rolled out piece in the refrigerator for 30 minutes.
Once chilled, place the white dough on a work surface and remove the top sheet of paper. Remove the top paper from the chocolate dough, flip it over and place on top of the white dough. Then remove the remaining paper from the chocolate dough. Press gently all over to stick the pieces together. Roll up tightly (jelly roll style) starting from the long side. Use the remaining sheet of paper on the bottom to get you started rolling. If the dough cracks when rolling, it may be too cold, let it warm up slightly or simply patch it with your fingers. Wrap the finished dough log in waxed paper and chill in refrigerator for several hours or overnight. The dough roll needs to be very firm. It the roll isn't firm enough it will be difficul to cut nice round cookies.
Preheat the oven to 350 degrees F.
Cut the roll into 1/4" slices. Place slices about an inch apart on ungreased cookie sheets. Bake at for about 9-11 minutes until cookies are set and the bottoms are just slightly brown.
Let the cookies cool on the baking sheet for 5 minutes and then transfer to wire racks to cool completely.
2/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup almond flour or ground almonds
1/4 teaspoon almond extract
1/4 cup unsweetened baking cocoa
Directions:
In a large bowl cream the sugar and butter together; beat in the egg and the vanilla extract. Add the baking powder and salt and blend well. Add the flour and stir until the mixture forms a soft dough. Shape the dough into a disk and cut it in half evenly.
Transfer one half of the dough to a bowl and stir in the almond extract and almond flour or ground almonds. Transfer the other half of the dough to another bowl and stir in the cocoa.
Roll out each of the dough portions between sheets of parchment or waxed paper (if you don't use waxed paper or parchment paper the dough will stick to the rolling pin). Form each portion of dough into a 14 x 8- inch rectangle; make sure that the dough is of even thickness all over. Place each rolled out piece in the refrigerator for 30 minutes.
Once chilled, place the white dough on a work surface and remove the top sheet of paper. Remove the top paper from the chocolate dough, flip it over and place on top of the white dough. Then remove the remaining paper from the chocolate dough. Press gently all over to stick the pieces together. Roll up tightly (jelly roll style) starting from the long side. Use the remaining sheet of paper on the bottom to get you started rolling. If the dough cracks when rolling, it may be too cold, let it warm up slightly or simply patch it with your fingers. Wrap the finished dough log in waxed paper and chill in refrigerator for several hours or overnight. The dough roll needs to be very firm. It the roll isn't firm enough it will be difficul to cut nice round cookies.
Preheat the oven to 350 degrees F.
Cut the roll into 1/4" slices. Place slices about an inch apart on ungreased cookie sheets. Bake at for about 9-11 minutes until cookies are set and the bottoms are just slightly brown.
Let the cookies cool on the baking sheet for 5 minutes and then transfer to wire racks to cool completely.
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Buttery and crisp, pinwheel cookies are made with two layers of dough rolled and sliced to create a pinwheel design. Vanilla and chocolate are a classic pairing, but a few drops of food coloring can be substituted for the cocoa powder to create different color cookies for various holidays.
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In this variation, the same dough is divided into 3 portions, no almond extract, almond flour or cocoa are added and 2 of the portions are colored with gel food coloring.