Sugar Coated Almond and Chocolate Marble Cookies

Photo by Cecelia H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Almond Dough

  • 1/2

    cup & 2 Tbsp Unsalted Butter

  • 2

    tsp Milk

  • 3/4

    cup Powdered Sugar

  • 1/8

    tsp Salt

  • 1

    tsp Corn Syrup

  • 1

    Egg Yolk

  • 1

    cup Cake Flour

  • 1/2

    cup Almond Meal (grounded almond)

  • 3/4

    cup Sliced Almond

  • For Chocolate Dough

  • 1/2

    cup & 2 Tbsp Unsalted Butter

  • 2

    tsp Milk

  • 3/4

    cup Powdered Sugar

  • 1/8

    tsp Salt

  • 1

    tsp Corn Syrup

  • 1

    Egg Yolk

  • 1

    cup Cake Flour

  • 1/2

    cup Almond Meal (grounded almond)

  • 1/2

    cup cocoa powder

Directions

Sift all dry ingredients for both almond and chocolate dough. Making almond cookie dough 1. Beat the unsalted butter in a stand mixer and add the milk. 2. Add sifted powdered sugar and salt along with corn syrup and beat until you no longer see any powder. 3. Add egg yolk and beat well. (I added a drop of red food coloring to make it pink, but it didn’t work.) 4. Add sifted cake flour and almond meal and fold in by using a rubber spatula. 5. Add sliced almonds and lightly fold in. 6. Wrap tightly with plastic wrap and chill the dough in a refrigerator for at least 1 hours. For chocolate cookie dough 1. Beat the unsalted butter in a stand mixer and add the milk. 2. Add sifted powdered sugar and salt along with corn syrup and beat until you no longer see any powder. 3. Sift cake flour, cocoa powder, salt and set aside. 4. Add egg yolk and beat well. 5. Add sifted dry ingredients and almond meal and fold in by using a rubber spatula. 6. Wrap tightly with plastic wrap and chill the dough in a refrigerator for at least 1 hour. Rolling dough 7. Lightly dust a rolling pin and surface with cake flour and roll out each slab in rectangle shape until the dough is 1/4″ thick. Place the chocolate dough on the top of almond dough and roll together. 8. Cut the rolled dough in a half and roll the dough again, pressing outward until the diameter of the roll is about 1.5 to 2 inches. Wrap the dough in plastic wrap and freeze it for at least 2 hours. (Freezing dough makes it easy to cut and keep it’s shape.) Sugar coating 9. Start with preheating oven to 325 F. Brush the whisked egg white all over the hardened dough from the freezer. 10-11. Line the bottom of a pan with sugar and immediately roll the dough on the sugar. 12. Cut the dough in 1/2″ slices and place the cookies 1 inch apart on a baking sheet. Sprinkle tops with sugar Bake about 15 minutes and cool down. Storing: The best way to keep cookies fresh is storing them in a airtight container in a room temperature. ALEXA’S TIPS •Making almond dough: You can always substitute sliced almonds to your favorite nuts or dried fruits. •Making almond & chocolate dough: While you are making dough, if it is crumbling apart, add 1 teaspoon of milk at a time until it stays together. You will always need to adjust some recipes based on your location (Altitude makes it different.) •Cutting shaped cookie dough: When you cut the dough in 1/2″ slices, try to work fast because the dough might get sticky as it gets warm, especially in summer time! If the dough becomes too soft to work with, you can chill it for approximately 30 minutes.

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