Description
Delightfully buttery and fruity Raspberry Almond Pinwheels combine the rich flavor of toasted almonds with sweet raspberry jam in a tender, flaky cookie. These charming pinwheel cookies are perfect for afternoon tea, festive gatherings, or a sweet snack, offering a crisp bite with a luscious jam filling.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Wet Ingredients
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup raspberry jam
Other Ingredients
- 3/4 cup almonds
Instructions
- Toast Almonds: Heat a pan over medium heat and toast the almonds, stirring constantly, until they turn lightly golden and become fragrant. Remove immediately to prevent burning, then chop finely and set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Incorporate the room-temperature egg and vanilla extract into the butter and sugar mixture, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder evenly.
- Combine Flour Mixture: Slowly add the flour mixture to the wet ingredients in the mixer on low speed. Mix just until the dough comes together; avoid over-mixing to keep cookies tender.
- Roll Out Dough: Place the dough between two sheets of wax paper and roll it out into a 12 by 12-inch square. Use a ruler as a guide to maintain an even thickness and prevent thin spots.
- Add Jam and Almonds, Roll Up: Spread raspberry jam evenly in a thin layer over the dough. Sprinkle the chopped toasted almonds evenly on top. Using the wax paper to help, roll the dough tightly into a jelly-roll style log. Cover and refrigerate for at least two hours to chill and firm up.
- Preheat Oven: Set the oven temperature to 375°F (190°C) to prepare for baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice Dough: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Don’t worry if slices crack; carefully transfer them to the baking sheet and gently press cracks back together. If slices are oval-shaped, gently reshape into rounds.
- Bake Cookies: Bake the pinwheels in the preheated oven at 375°F for 9 to 12 minutes, until edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.
- Store: Store the cooled cookies in an airtight container. They can be frozen and kept fresh for up to three months.
Notes
- Toasting the almonds enhances their flavor; watch carefully to prevent burning.
- Use room temperature egg for better incorporation and texture.
- Do not over-mix the dough to keep the cookies tender and flaky.
- Chilling the rolled dough is crucial to prevent spreading during baking and to maintain shape.
- If the dough cracks while slicing, simply press it back together gently; the cracks will seal as they bake.
- These cookies freeze well—wrap tightly and freeze for up to 3 months for convenient future treats.
