Almond Pinwheel Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cookie dough:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">200g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">1/2 teaspoon almond extract</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">150g almond meal/ground almonds</li> <li class="ingredients-single-item">100g powdered sugar</li> <li class="ingredients-single-item">1 large egg white</li> <li class="ingredients-single-item">1/2 teaspoon almond extract</li> <li class="ingredients-single-item">25g unsalted butter, melted</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Sharp knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough, which is important for balanced flavor. Set aside while you prepare the wet ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets in the dough, resulting in a tender cookie texture. The mixture should look noticeably paler than when you started. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Beat in the egg, vanilla extract, and almond extract until thoroughly combined, scraping down the sides of the bowl as needed. Don't worry if the mixture looks slightly curdled at this point - it will come together when you add the flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> With the mixer on low speed, gradually add the flour mixture until just combined. Be careful not to overmix as this can develop the gluten and make the cookies tough. The dough should be soft but not sticky. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough chills, prepare the almond filling. In a medium bowl, mix together the almond meal, powdered sugar, egg white, almond extract, melted butter, and salt until well combined. The mixture should be spreadable but not runny - similar to a thick paste. If it's too dry, add a few drops of water; if too wet, add a little more almond meal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When the dough has chilled, work with one portion at a time (keeping the other refrigerated). On a lightly floured surface, roll the dough into a rectangle approximately 30cm x 25cm (12" x 10") and about 3mm (1/8") thick. Try to keep the edges as straight as possible for even pinwheels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an offset spatula, spread half of the almond filling evenly over the surface of the dough, leaving a 1cm (½") border along one long edge. This clean edge will help seal the roll. Press the filling gently into the dough to ensure it adheres well during rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Starting from the long edge opposite the clean border, carefully roll the dough into a tight log, using the parchment paper to help if needed. Roll slowly and apply gentle pressure to keep the spiral tight and even. When you reach the clean edge, lightly brush it with water and seal the roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Wrap the log in plastic wrap and refrigerate for at least 2 hours or up to 3 days. The chilling time is crucial as it firms up the dough, allowing for clean slices and helping the cookies maintain their shape during baking. You can also freeze the logs for up to a month. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one log from the refrigerator at a time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Using a sharp knife, trim the ends of the log, then slice into rounds about 6mm (¼") thick. If the dough gets too soft while slicing, return it to the refrigerator for 15 minutes. Place the cookies on the prepared baking sheets, leaving about 2.5cm (1") between each cookie as they will spread slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake for 12-15 minutes, or until the edges are lightly golden but the centers still look slightly soft. The cookies will firm up as they cool, so be careful not to overbake them, which can make them dry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The almond filling will be quite hot straight from the oven, so give them time to set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Store your almond pinwheels in an airtight container at room temperature for up to a week, or freeze for up to 3 months. If freezing baked cookies, layer them between sheets of parchment paper to prevent sticking. Enjoy your beautiful spiral treats! </li> </ol>