Chocolate Almond Swirl Cookies Recipes

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle. Cream on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and salt. Add vanilla, milk, flour, and cocoa; mix until incorporated.
• Wrap dough in plastic wrap; gently flatten into a rectangle. Refrigerate until firm, about 1 hour or up to 1 day.
• On a generously floured 12-by-26-inch sheet of parchment paper, roll out chocolate dough into a 10-by-24-inch rectangle, dusting with flour as needed and occasionally lifting dough with an offset spatula to prevent sticking. Refrigerate.
• On another generously floured 12-by-26-inch sheet of parchment paper, roll out almond dough into a 9-by-20-inch rectangle, as described above.
• Lightly brush chocolate dough with egg white. Gently stack almond dough on top. Starting with one short side, roll doughs together into a log, gently lifting parchment as you go. Lightly brush edge with egg white; seal seam by pinching and pressing gently. Wrap log in parchment or waxed paper. Chill in freezer until firm, about 1 1/2 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper. Let dough stand at room temperature 10 minutes. Using a serrated knife, cut log into 1/4-inch-thick rounds, rotating after each cut to keep it round. Transfer to sheets. Bake until set (not brown), 18 to 20 minutes. Let cool on parchment on wire racks.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Steps:

• With an electric mixer on medium-highspeed, cream butter and sugar until pale andfluffy. Beat in whole eggs and salt. Add vanilla,milk, flour, and cocoa; mix until incorporated.
• Turn out dough onto a piece of plasticwrap, and shape into a rectangle; wrap. Chilluntil firm, at least 1 hour, or up to 1 day.
• On a generously floured 12-by-26-inch sheetof parchment paper, roll out chocolate doughto an 11-by-24-inch rectangle, dusting with flouras needed and occasionally lifting dough withan offset spatula to prevent sticking. Chill again.
• On another generously floured piece ofparchment, roll out almond dough to a 9 1/2-by-24-inch rectangle, as described above.
• Lightly beat egg white; brush over chocolatedough. Gently stack almond dough ontop, aligning flush on one long side (there willbe a 1 1/2-inch space on the other long side).Cut stack crosswise into thirds to make three8-by-11-inch rectangles. Starting with theshort side where the edges are flush, rolldoughs together into a log, gently liftingparchment as you go. Lightly brush edge withegg white; seal seam by pinching and pressinggently. Wrap log in parchment or waxedpaper. Repeat with remaining two stackedrectangles. Chill in freezer until firm, about 1 1/2 hours, or up to 1 month.
• Preheat oven to 350 degrees. Line baking sheetswith parchment paper. Let dough stand atroom temperature 10 minutes. Using a serratedknife, cut log into 1/4-inch-thick rounds, rotating log after each cut to keep it round.Transfer rounds to sheets. Bake until setbut not taking on any color, 18 to 20 minutes.Transfer cookies (still on parchment) towire racks to cool completely. Cookies canbe stored up to 5 days at room temperaturein airtight containers.