Sugar Coated Almond and Chocolate Marble Cookies
A lot of people love marble cakes because it’s a great way to enjoy the flavor of vanilla and chocolate in one bite! I wanted to share with you a way to enjoy the very same taste in a small cookie, so here is a great recipe.
These marble cookies are going to be crispy and will be great with a cup of coffee or tea. I personally like crispy cookies but you could make them moist by adding extra butter. (Experiment at your own risk.) =]
Although you will have to make two separate batches of dough, (one with almond and one with chocolate), it’s basically the same process for each. Everything will be the same except that the almond dough gets sliced almond added to it and the chocolate dough will have cocoa powder.
It might be easier if you make one batch of dough and divide it in half before adding the sliced almonds and cocoa powder to each individual half. I decided just to start with two separate batches of dough because I wanted to mix each half in the mixer separately. You can choose whatever method you like, you’ll just want to make sure that everything is thoroughly mixed. If the cookie dough and cocoa powder aren’t mixed really well, you might not get a good contrast in your swirls.
EQUIPMENT & INGREDIENTS
Equipment
Stand mixer (or hand mixer)
Rolling pin
Pastry brush
Ingredients – Makes about 2 dozens cookies
Almond Dough
1/2 cup and 2 Tbsp unsalted butter
2 tsp milk
3/4 cup powdered sugar
1/4 tsp salt
1 tsp corn syrup
1 egg yolk
1 cup cake flour
1/2 cup almond meal (grounded almond)
3/4 cup sliced almonds
Chocolate Dough
1/2 cup and 2 Tbsp unsalted butter
2 tsp milk
3/4 cup powdered sugar
1/4 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
HOW TO MAKE
Making Almond 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 in the refrigerator for 2 hours.
Making Chocolate 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 in the refrigerator for 2 hours.
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 them for at least 2 hours. (Freezing dough makes it easy to cut and keep it’s shape.)
Sugar Coating & Cutting: Preheat the oven to 325F.
9. 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. Bake about 15 minutes and cool down.
ALEXA’S TIPS
1. You can always substitute sliced almonds to your favorite nuts or dried fruits.
2. While you are making dough, if it is crumbling apart, add 1 teaspoon of milk at a time until it stays together.
3. When you cut the dough in 1/2″ slices, try to work fast because the dough might get sticky as it gets warm.
4. If the dough becomes too soft to work with, you can chill it for approximately 30 minutes.
They are great with coffee or tea!
Are you planning on giving these marble cookies to someone? Check out Individual Cookie Wrapping.
