Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.
- Portion size 80 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Dough:
Topping:
Method
In food processor, finely grind hazelnuts. Add almonds, icing sugar, granulated sugar, lemon juice and egg; pulse to make thick paste.Divide filling into quarters and roll each into 12-inch (30 cm) log. Wrap each and refrigerate.
Dough: In bowl, whisk together flour, allspice, cinnamon, baking powder, nutmeg and salt; set aside. In large bowl, beat butter with brown sugar; mix in egg. Stir in flour mixture. Press into rectangle; wrap and refrigerate for 30 minutes.
Topping: Meanwhile, split almonds along seam to create 2 oval halves; set aside.
Divide dough into quarters. Roll each between waxed paper into 12- x 4-inch (30 x 10 cm) rectangle. Beat egg with 1 tbsp (15 mL) water; brush some lightly over 1 of the rectangles.
Lay 1 log of nut paste lengthwise along centre. Using waxed paper to help, roll up dough to enclose paste. Pinch seam together to seal. Repeat with remaining dough. Wrap each and refrigerate until firm, about 30 minutes. (Make-ahead: Overwrap in foil and freeze for up to 1 month.)
Place log, seam side down, on parchment paper–lined baking sheet. Brush with egg wash; place 20 almond halves diagonally and evenly spaced along each roll. Repeat with remaining rolls.
Bake in 350°F (180°C) oven until golden brown, 20 to 25 minutes. Using metal spatula, gently remove each to rack and let cool completely. With serrated knife, cut into slices between almonds.
Nutritional facts Per cookie: about
- Sodium 13 mg
- Protein 1 g
- Calories 72.0
- Total fat 4 g
- Potassium 45 mg
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0
