Marzipan Pinwheels 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">200g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g marzipan (almond paste)</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg white, lightly beaten</li><li class="ingredients-single-item">15g powdered sugar, for dusting</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">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that will give your cookies a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, vanilla extract, and salt to the butter mixture, beating until well incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed, gradually add the flour, mixing just until the dough comes together. Be careful not to overmix, which would develop the gluten and make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the butter, making the dough easier to roll and helping your pinwheels maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough chills, prepare your marzipan filling. In a medium bowl, combine the marzipan, softened butter, brown sugar, cinnamon, and almond extract. Using a fork or your fingertips, work the ingredients together until you have a smooth, spreadable paste. If your marzipan is particularly firm, you can briefly microwave it for 10 seconds to soften.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the chilled dough into a rectangle approximately 30cm x 40cm, and about 3-4mm thick. Work quickly to prevent the dough from warming too much. The even thickness is crucial for consistent baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently spread the marzipan filling in an even layer over the dough, leaving a 1cm border along one long edge. This clean edge will help seal your roll.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge opposite your clean border, carefully roll the dough into a tight cylinder, using the parchment paper to help if needed. The tighter your roll, the more defined your pinwheel pattern will be. When you reach the clean edge, lightly brush it with a little water to help seal the roll.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap the roll in parchment paper and refrigerate for at least 20 minutes to firm up. This makes slicing cleaner and helps the pinwheels hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the chilled roll from the refrigerator and, using a sharp knife, cut it into slices about 1cm thick. Place the slices on the prepared baking sheets, leaving about 4cm between each cookie as they will spread slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Lightly brush the tops of the cookies with beaten egg white, which will give them a beautiful glossy finish as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 12-15 minutes, until the edges are just turning golden. The centers may look slightly soft but will firm up as they cool. For even baking, rotate the pans halfway through.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cooling period allows the cookies to set properly - moving them too soon might cause them to lose their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once completely cooled, dust the pinwheels lightly with powdered sugar for an elegant finishing touch. Store in an airtight container for up to 5 days, or freeze for longer storage. If freezing, place parchment paper between layers to prevent sticking.</li></ol>