Pinwheel cookies are probably the most “eye-pleasing” cookies there is. With their signature hypnotizing spiral pattern, they make it really tempting to inhale an entire batch without hesitating.
For my version of these cookies, I wanted more than just chocolate and vanilla. For that, I replaced the vanilla half with almond, adding almond meal and essence, and rolled it in chopped walnuts.
12 Days of Baking ’15:
Day 1: Classic Madeleine
Day 2: Cranberry Orange Pistachio Shortbread Cookies
Day 3: Chocolate Cut-out Cookies
Day 4: Fresh Cranberry Jam
Day 5: No-Bake Apricot Coconut Bites
Day 6: N0-Bake Tiramisu Bites
Day 7: Swedish Chocolate & Mocha Biscuits
Chocolate Nut Pinwheel Cookies
Makes about 3.5 dozen cookies
- 150 grams unsalted butter softened
- 3/4 cup sugar
- 1 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 teaspoon almond extract
- 1/4 cup unsweetened baking cocoa
- Coarsely chopped walnuts for coating
- In a large bowl cream the sugar and butter together, beat in the egg and the vanilla extract. Add the baking powder and salt and blend. Add the flour and stir together until it forms a soft dough. Bring the dough into a ball shape and cut it in half evenly, I used a kitchen scale to get the exact same amount.
- Take one half and blend in the almond extract and ground almonds.
- Take the other half and blend in the cocoa.
- Roll out each of the dough portions between sheet of waxed paper (if you don’t use waxed paper or parchment paper the dough will stick like crazy to the rolling pin). Form each portion of dough into a 16 x 8 inch rectangle and try to make sure the dough is of even thickness all over. Place each rolled out piece in the refrigerator for a half an hour.
- Once chilled, remove the waxed paper off each dough and put the chocolate dough on top of the white dough. Press gently all over to stick the pieces together.
- Roll up tightly (jelly roll style) starting from the long side, and roll in chopped walnut to coat it (optional). If the dough cracks when rolling, it may be too chilled, let it warm up slightly.
- Wrap finished dough log in waxed paper and chill in refrigerator for several hours or overnight. The dough roll need to be quite firm. It the roll isn’t firm enough it will deform or “squish” when you are cutting it.
- Cut the roll into 1/4 inch slices. Place slices about an inch apart on an ungreased cookie sheet and bake at 180 C for about 9-11 minutes until cookies are set (no longer doughy in the center) and/or the bottoms are just the tiniest touch light brown.
- Let cool on cookie sheet for 5 minutes and then transfer to wire racks to cool completely. These freeze and travel well.
Bon Appetit 🙂