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!).
3/4 cup unsalted butter, room temperature
1 cup sugar
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
- Cream together butter and sugar until pale and creamy, then beat in whole egg.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.