Valentine Swirl Cookies

Hey everyone,

I hope you are having a great week so far! I have a V-day recipe for you today (and some others coming soon!). Well it’s not actually a real valentine’s desserts (no chocolate!), but it sure has its colors!

These cookies are quite like sugar cookies except that they have this light almond taste, yummy! I can’t say they are easy to make (you can see that my swirl doesn’t go all the way due, I guess, to the thickness of my layers), but since the recipe comes from a grocery store and they took the time to do a video tutorial, you’ll be doing just fine! You could do neapolitan colors too, that would be awesome!

I’m pretty excited about my other posts too! I can’t wait to share them with you (well, I do have to do the desserts first, doing them in my head won’t help!).

Valentine Swirl Cookies

Valentine Swirl Cookies
Yield about  42 cookies
Recipe from Inspired and the video


3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/3 cup milk
1 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups flour, plus more for dusting
1 cup  ground almonds
1 egg white


  1. Cream together butter and sugar until pale and creamy, then beat in whole egg.
  2. Scrape down sides of bowl. Beat in milk, almond and vanilla extracts and salt. Gradually add flour and ground almonds, mixing until a soft dough forms.
  3. Divide dough into 3 equal portions, each in its own bowl. Leave one plain, tint the second with pink food colouring and the third with red. Mix in colourings thoroughly. Cover each dough with plastic wrap and chill until firm and no longer sticky, about 45 min.
  4. Cut 3 pieces of parchment paper at least 25 x 30 cm in size. Using a rolling pin, roll each dough into a 18 x 23 cm rectangle, approx. 3 mm thick on its own piece of parchment (i used another piece of parchment paper on top of dough, it was easier to roll this way). Patch edges as required to attain size. Chill dough, still on parchment, on baking sheets until firm.
  5. In a small bowl, beat egg white. To layer, place red dough (still on parchment) on work surface and brush with egg white. Lining up the edges, invert plain dough onto red one and peel off parchment from plain dough. Brush with egg white and invert pink dough on top, again peeling away parchment. Use a sharp knife to lightly trim edges, wiping blade clean between cuts to keep colours distinct.
  6. Place longest side of dough nearest to you and tightly roll up into a log, smoothing and straightening as you roll (lift parchment to help release red dough). Gently press edge of log together to seal. If log’s diameter is thicker than approximately 5 cm, gently hand-roll to lengthen. Wrap log in plastic wrap and chill until firm, approximately 2 hours (or overnight).
  7. Preheat oven to 350°F. Slice log into rounds, wiping blade clean between cuts. Set about 2.5 cm apart on 2 parchment paper-lined baking sheets. Bake 12 to 14 minimum, until firm but not browned. Cool completely before storing in an airtight container.

** Variation : You can do layers instead of swirl (photo below) by ignoring the step 5. Cut the dough in half lengthwise. Brush one of the half with egg white and place the other half on top. Wrap in plastic wrap and chill until firm. Follow step 6.

Valentine Swirl Cookies Variation

Daring Bakers’ Challenge : Scones!

Hi everyone!

Here is a Daring Bakers’ challenge I did not fail yay! My other try with the starter is on its way!

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I had never eaten scones (a.k.a biscuits) before (I know, I know, don’t judge me!). It’s good, flaky, a light taste of butter and is quite easy to make when somebody like Aud from Audax Artifex tell you all you need to know so that they don’t come out flat (like triple sifting the dry ingredients).

I had fun doing these! I would recommend to double or triple the recipe because I had like 5 scones 😉 Also don’t wait for them to become too brown, I should have taken them out of the oven before. They were great anyway! So this is easy, cheap and delicious, what are you waiting for? Go bake them, right now 😉


Here is the original recipe given by Audax Artifex


Basic Scones (a.k.a. Basic Biscuits)

Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones

Can be doubled


1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour

2 teaspoons (10 ml) (10 gm) (1/3 oz) fresh baking powder

¼ teaspoon (1¼ ml) (1½ gm) salt

2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)

Approximately ½ cup (120 ml) cold milk

Optional 1 tablespoon milk, for glazing the tops of the scones


1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.