Chocolate Vanilla Swirl Cookies

Ingredients

• 120 g Butter (cold, diced)
• 80 g Powdered sugar (sifted to avoid lumps)
• 1 c. à café Salt (fine salt)
• 1 c. à café Vanilla extract (a few drops)
• 1 Egg (beaten)
• 140 g Almond powder (fine)
• 200 g All‑purpose flour (sifted)
• 10 g Cocoa powder (unsweetened)
• 100 g Milk chocolate (for the glaze, melt in a bain‑marie)

Instructions

1. Mix butter and powdered sugar

   In the mixer bowl, add the cold butter in large cubes and the powdered sugar. Mix on medium speed until a sandy and homogeneous texture is achieved.

   Time: PT5M

2. Add wet ingredients and almond powder

   Add the salt, vanilla extract, beaten egg and almond powder. Continue mixing until the dough is well combined.

   Time: PT5M

3. Divide the dough and sift the flour (and cocoa)

   Divide the dough into two equal parts (≈130‑140 g each). Sift 100 g of flour onto the first part and fold with a spatula. Sift the remaining 100 g of flour together with the cocoa onto the second part and mix until fully incorporated.

   Time: PT5M

4. Form two dough cylinders

   On the work surface, shape each half into a large cylinder. Gradually flatten with your hands until reaching a diameter of about 1.5 cm.

   Time: PT5M

5. Cut and roll into balls

   Cut each cylinder into sections about 1 cm wide. Roll each section between your hands to form small equally‑sized balls.

   Time: PT10M

6. Assemble the swirl cookies

   Take three vanilla dough balls and three cocoa dough balls. Arrange them in a circle alternating vanilla/cocoa and gently press together to form a compact ring. Repeat until all balls are used.

   Time: PT10M

7. Bake

   Place the rings on a baking sheet lined with parchment paper. Bake at 180°C for about 15 minutes, until the edges are lightly golden.

   Time: PT15M

   Temperature: 180°C

8. Chocolate glaze

   Melt the milk chocolate in a bain‑marie. Dip the base of each cookie gently into the melted chocolate, then set on parchment paper or a silicone mat to let the chocolate set.

   Time: PT5M

9. Cool and store

   Allow the cookies to cool completely and the chocolate to harden. Store in an airtight container.

   Time: PT0M

Nutrition Facts

Calories

130

Protein

5 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: margarine
• Instead of Vanilla extract: vanilla bean
• Instead of Almond powder: almond flour, hazelnut flour
• Instead of All‑purpose flour: whole wheat flour
• Instead of Cocoa powder: dark cocoa
• Instead of Milk chocolate: dark chocolate, white chocolate

Equipment Needed

• Electric mixer or stand mixer
• Large stainless‑steel bowl
• Silicone spatula
• Sieve or fine strainer
• Clean work surface
• Knife or pastry cutter
• Baking sheet
• Parchment paper or silicone mat
• Bain‑marie (heat‑proof bowl + pot of water)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieve a sandy texture by mixing butter and powdered sugar
• Form the cylinders with a diameter of about 1.5 cm
• Properly seal the balls when assembling the swirl
• Do not overbake the cookies (edges should be lightly golden)
• Melt the chocolate at a moderate temperature and dip quickly

Chef Tips from the Video

• Use very cold butter for a lighter shortbread
• For a more pronounced color contrast, add a pinch of sea salt on the chocolate before it hardens
• Kids love rolling the balls; let them participate for extra fun.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container

Freezer: Can be frozen for 1 month, then thawed at room temperature

Room temperature: Store 3 days in a dry place

Make-Ahead Tips

• The dough can be refrigerated for 30 minutes before shaping to make handling easier
• The chocolate glaze can be prepared ahead and kept in the refrigerator; dip just before serving