Chocolate Almond Swirl Cookies not only taste amazing, but they’re fun and festive looking, too. The chocolate and almond layers spiral together to create one tasty treat.
Pairing the chocolate layer with the almond layer is easy starting with the basic cookie dough.
The two flavors together are delicious, yet not too sweet.
They’re also great make-ahead cookies and freeze well.
Making Chocolate Almond Swirl Cookies
Begin by making the basic cookie dough.
In a large bowl, beat the butter and sugar together until light and fluffy.
Next, beat in the egg and vanilla extract.
Meanwhile, in another bowl, combine the flour, baking powder, and salt.
Then, gradually add the dry ingredients to the butter mixture.
This is the basic cookie dough…for this recipe anyway.
Splitting one into two
Take the basic cookie dough and split it evenly in half.
Leave one half in the bowl, and remove the other half to a different bowl.
The Almond Layer
Add the ground almonds and almond extract to the first half and mix until combined.
The Chocolate Layer
Likewise, add the cocoa to the second half of the cookie dough.
Mix until combined, scraping the sides as you go.
Roll out the dough.
With two halves of dough in front of you, it’s time to roll them out.
First, roll out each half separately between two sheets of waxed paper into a 16 x 8-inch rectangle.
Then, refrigerate both layers for 30 minutes.
Next, remove the top sheets of waxed paper from both layers, then flip the almond layer on top of the chocolate layer.
Again, remove the top sheet of waxed paper.
Starting on the long side, roll it up tightly. Basically, jelly-roll style.
Afterwards, you should have a 16-inch log of swirled cookie dough.
Re-wrap the log in plastic wrap, then refrigerate it again overnight.
The dough needs to be nice and firm so you can easily slice 1/4-inch cookies for baking.
If the dough is too soft, it won’t cut nicely.
Also, when you bake them and as you near the end of the log, the log may begin to warm up and get a little soft.
If the cookies begin to be difficult to slice, re-wrap the dough and briefly place in the freezer.
Baking Chocolate Almond Swirl Cookies
With your oven preheated to 350° slice cookies 1/4-inch thick.
I hate to do math at a time like this, but if you cut the 16-inch log into 1/4-inch slices, you should end up with 64 cookies.
That gave me a headache.
Ok, place each cookie on an ungreased cookie sheet about 2-inches apart, then bake for 9 – 11 minutes.
Let them cool slightly on the cookie sheet, about 2 minutes, then remove them to a wire rack to cool completely.
If you’re in the mood for baking cookies, you might love these recipes:
- Italian Spumoni Cookies
- Homemade Butter Cookies
- Brown Sugar Praline Cookies
- Chocolate Meringue Cookies
- And my childhood favorite, Molasses Crinkles
Chocolate Almond Swirl Cookies
- 3/4 cup granulated sugar
- 2/3 cup unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup ground almonds
- 1/4 tsp. almond extract
- 1/4 cup unsweetened cocoa
- In large bowl, beat sugar and butter until light and fluffy. Add egg and vanilla. Meanwhile, in separate bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture.
- Divide dough into 2 equal halves. To first half, beat in almonds and almond extract. To second half, beat in cocoa.
- Roll each half of dough separately between 2 pieces of waxed paper into 16 x 8-inch rectangles. Refrigerate for 30 minutes.
- Remove top sheets of waxed paper and layer the almond half on top of chocolate half. Again, remove the top piece of waxed paper. Starting on long side, roll tightly (jelly-roll style) into the shape of a log. Then wrap in plastic wrap and refrigerate until very firm, best if overnight.
- Preheat oven to 350°. Unwrap log and slice into 1/4-inch thick cookies. Place on ungreased baking sheet approx. 2-inches apart. Bake for 9 - 11 minutes. Let cool on baking sheet for 2 minutes, then remove to wire rack to cool completely. Enjoy!
“My Collected Recipes”
Just a quick mention of an awesome gift idea for cooks and bakers. It’s a blank recipe book (hard or soft cover), called My Collected Recipes, that allows you to customize it by writing in the first recipe in your personal handwriting before giving them the gift. You could also pass the book around to friends and family first, thereby letting each person add their own recipe (in their handwriting) to really get them started. It’s custom, it takes time and effort, plus the personal handwriting, which is like a hand-made gift. It’s sentimental and unique. I make no money from this, but I sure had fun helping to create it. Check it out here and make sure to click on “Read Sample” below the picture to see the pages within.
Chocolate Almond Swirl Cookies
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In the meantime, happy baking and have a blessed day.
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