King Baker's Recipe #14: Chocolate-Nut Pinwheel Cookies

KING BAKER'S RECIPE #14: Chocolate-Nut Pinwheel Cookies

These chocolatey, nutty pinwheel cookies will hypnotize you to eat them all!

The Equipment for both recipes you will need is:
1x Stand Mixer fitted with a Paddle Attachment/Large bowl
2x Cookie sheets lined with Parchment paper
1x Sharp Knife
1x Hand beaters (Use only for blending the dough with the cocoa powder)
Parchment/Wax Paper

Prep Time: 5 minutes
Baking Time 9-11 minutes

Ingredients:
2/3 CUP UNsalted Butter, softened
3/4 CUP White Granulated Sugar
1 Egg
1 TSP Vanilla Extract
1 3/4 CUPS All Purpose Flour
1/2 TSP Baking Powder
1/4 TSP Salt
1/3 CUPS Almond Flour/Almond Grounds
1/4 TSP Almond Extract
1/4 CUP Unsweetened Cocoa

Procedures:

1) Preheat your oven to 350 degrees F.

2) In the bowl of your stand mixer, fitted with the paddle attachment, Cream sugar, butter together. Add in your egg and blend well. Add in Vanilla Extract, baking powder, and salt. Blend well. Gradually add in the flour until it becomes a soft dough. Roll the dough into a ball and cut in half, evenly. (It is IMPORTANT That it is absolutely even)

3) Take one half of the dough and blend the ground almond/Almond flour and Almond Extract. Take the other half of the dough and blend in the cocoa powder using the hand beaters. (This will take a while to blend in completely.)

3) On a piece of parchment paper, roll both dough balls so that they are equal. You need to roll the dough into a rectangle about 1/4 inch thick. Place the rolled out cookie dough on a cookie sheet and place in the fridge for 30 minutes to chill.

4) Take out of the fridge. Place one of the cookie dough on the counter or workspace and place the other directly on top. Press lightly and peel away the top of the parchment paper. Now Jelly-roll style, slowly roll the cookie dough into a nice log shape. If it cracks, it is easily repairable, but just wait a minute for the dough to soften a little. Once you have it completely rolled up, wrap in parchment/wax paper and place on a cookie sheet and into the fridge for at least 4 Hours or overnight to set completely.

5) After setting, take out of the fridge. With a sharp knife, cut the cookie dough into thin cookies and place onto the cookie sheets lined with parchment paper. Place them about an inch apart. They don't spread that much.

6) Place in the oven at 350 degrees F for 9-11 minutes.

Let them cool after baking and you have your chocolate-nut pinwheel cookies! They are super nutty and chocolate and delicious. They are a crunchy cookie. They should be *slightly* brown.  ENJOY!!!!

HAPPY BAKING!