Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Almond Swirl Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 30 Almond and chocolate work exceptionally well together -- especially when creating cookie dough swirls. Ingredients 10 ounces (2 ½ sticks) unsalted butter, softened 1 ½ cups sugar 2 large eggs plus 1 large egg white 1 teaspoon salt 1 tablespoon pure vanilla extract ½ cup milk 4 cups all-purpose flour, plus more for dusting 1 cup unsweetened cocoa powder Almond Dough Directions Put butter and sugar in the bowl of an electric mixer fitted with the paddle. Cream on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and salt. Add vanilla, milk, flour, and cocoa; mix until incorporated. Wrap dough in plastic wrap; gently flatten into a rectangle. Refrigerate until firm, about 1 hour or up to 1 day. On a generously floured 12-by-26-inch sheet of parchment paper, roll out chocolate dough into a 10-by-24-inch rectangle, dusting with flour as needed and occasionally lifting dough with an offset spatula to prevent sticking. Refrigerate. On another generously floured 12-by-26-inch sheet of parchment paper, roll out almond dough into a 9-by-20-inch rectangle, as described above. Lightly brush chocolate dough with egg white. Gently stack almond dough on top. Starting with one short side, roll doughs together into a log, gently lifting parchment as you go. Lightly brush edge with egg white; seal seam by pinching and pressing gently. Wrap log in parchment or waxed paper. Chill in freezer until firm, about 1 1/2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Let dough stand at room temperature 10 minutes. Using a serrated knife, cut log into 1/4-inch-thick rounds, rotating after each cut to keep it round. Transfer to sheets. Bake until set (not brown), 18 to 20 minutes. Let cool on parchment on wire racks. Rate it Print