Almond Swirl Cookies - ★Cooking Recipes★

Melt-in-your-mouth texture and delicate almond flavour make these piped cookies a holiday treat.

Courtesy of Jennifer Low.
Directions for: Almond Swirl Cookies

Ingredients

1 cup (250 mL) cornstarch

cup (175 mL) icing sugar

cup (125 mL) all-purpose flour

cup (125 mL) ground almonds

pinch salt

cup (175 mL) plus 2 tbsp (30 mL) unsalted butter, room temperature

tsp (2 mL) vanilla extract

20 piece candied cherries or peel

Directions

1. Line two baking sheets with parchment paper.

2. In bowl, sift together cornstarch, icing sugar and all-purpose flour. Stir in ground almonds and salt. Set aside.

3. In separate bowl, using either electric handheld or stand mixer, beat butter and vanilla until fluffy. Gradually beat in flour mixture. Switch to wooden spoon when mixture is too stiff for mixer. Blend well.

4. Scrape into pastry bag or tube fitted with large star tip.

5. Pipe 1-inch (2.5-cm) high, 1 1/2-inch (4-cm) diameter rosettes on lined baking sheets 2 inches (5 cm) apart.

6. Make 20 rosettes. Place candied fruit on top. Chill rosettes (on sheets) at least 30 minutes.

7. To bake, preheat oven to 350 F (180 C). Bake cookies on middle racks of oven 10 to 12 minutes, until bottom edges are golden. Cool cookies completely on sheets. Makes 20 Almond Swirls. Store in sealed container up to 2 days.

See more: Dessert, Christmas, North American