Almond Spirals

By Sage B.

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• red food coloring
• 1/4 cup ground almonds

Details

Servings 70
Adapted from bhg.com

Preparation

Step 1

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Divide dough in half. Tint one portion of dough using red food coloring. Stir or knead ground almonds into the remaining dough portion. Cover each portion and chill about 1 hour or until dough is easy to handle. Divide each portion in half.

Between two sheets of waxed paper, roll one portion of the red dough into a 12x8 inch rectangle. Repeat using one portion of the almond dough. Remove the top sheets of waxed paper. Invert one rectangle on top of the other; press together gently to seal. Remove the top sheet of waxed paper. Tightly roll up the rectangle, starting from a long edge; pinch seam to seal. Repeat with the remaining portions of dough. Wrap each roll in plastic wrap. Chill about 3 hours or until firm enough to slice.

Preheat oven to 375°F. Lightly grease a cookie sheet. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on the prepared cookie sheet. Bake about 8 minutes or until tops are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.