Nutty Almond Chocolate Swirl Cookies
How to Make Delicious Almond Chocolate Swirl Cookies with Plenty of Crunchy Almonds
I baked swirl cookies, which I used to make and gift my husband when we were dating, after a long time! These cookies have a delightful contrast of textures and flavors.
Almond Cookie Dough
- 200g unsalted butter, softened
- 110g confectioners’ sugar
- 0.5 tsp salt
- 2 egg yolks
- 180g cake flour
- 80g almond flour
- 10g corn syrup or oligodang (Korean syrup)
- 60g sliced almonds
Chocolate Cookie Dough
- 200g unsalted butter, softened
- 110g confectioners’ sugar
- 0.5 tsp salt
- 2 egg yolks
- 170g cake flour
- 80g almond flour
- 10g corn syrup or oligodang (Korean syrup)
- 40g cocoa powder
- 200g unsalted butter, softened
- 110g confectioners’ sugar
- 0.5 tsp salt
- 2 egg yolks
- 170g cake flour
- 80g almond flour
- 10g corn syrup or oligodang (Korean syrup)
- 40g cocoa powder
Cooking Instructions
Step 1
Let’s start with the almond cookie dough. The process for the chocolate dough is identical. In a mixing bowl, cream together the softened butter and confectioners’ sugar using a whisk or electric mixer until light and fluffy. This creaming process is crucial for a tender cookie texture.
Step 2
Add the salt, egg yolks, and corn syrup (or oligodang) to the creamed butter mixture. Mix thoroughly after each addition until well combined and the mixture is smooth. Ensure the egg yolks are fully incorporated to prevent separation.
Step 3
Sift the dry ingredients together. For the almond dough, sift the cake flour and almond flour into a separate bowl. Sifting helps to aerate the flour and remove any lumps, leading to a lighter cookie.
Step 4
Gradually add the sifted dry ingredients to the wet ingredients. Mix using a spatula with a cutting motion (like drawing an ’11’) until just combined. Be careful not to overmix, as this can develop the gluten and make the cookies tough. Once the dough starts to come together, gently fold in the sliced almonds. Your almond cookie dough is now ready! Wrap it in plastic wrap and chill in the refrigerator for about 30 minutes. Prepare the chocolate cookie dough using the exact same method, but add the cocoa powder along with the other dry ingredients.
Step 5
Great! Both the chocolate cookie dough and the almond cookie dough are now prepared and ready to be transformed into beautiful marbled cookies.
Step 6
Now, let’s create those eye-catching swirls. For a snail-shell pattern, I like to spread the almond dough thinly onto a sheet of parchment paper. Then, I carefully place the chocolate dough on top of the almond dough and roll them together tightly, similar to making a sushi roll or kimbap. Pressing firmly as you roll helps to create defined swirls later.
Step 7
Once rolled, wrap the dough log securely in plastic wrap, shaping it into a neat cylinder. Place the wrapped dough log in the freezer for about 1 hour, or until firm enough to slice cleanly. Freezing makes slicing much easier and prevents the dough from smearing.
Step 8
Preheat your oven to 180°C (350°F). Remove the chilled dough log from the freezer and slice it into rounds approximately 0.7 to 1 cm thick. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving a little space between each one. Bake for about 15 minutes. Keep an eye on them, as baking times can vary depending on your oven.
Step 9
Your beautiful marbled cookies are baked to perfection! Once removed from the oven, allow them to cool slightly on the baking sheet before carefully transferring them to a wire rack to cool completely. Enjoy these delightful, homemade cookies with their wonderful texture and flavor!
