Chocolate Almond Swirl Cookies
A 2-layered cookie swirled with chocolate and almond flavors.
Yield: 64 cookies
Calories: 44kcal
Materials
- 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
Instructions
- 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!
Notes
Store baked cookies in airtight container.
Freezes well in airtight container for up to 3 months.
Nutrition
Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 13mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 63IU | Calcium: 6mg | Iron: 0.2mg