Chocolate Almond Swirls

Chocolate Almond Swirls

Chocolate and almond cookies with an intriguing design.

45 min. prep time
60 cookies
959 Ratings


1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa
1 teaspoon vegetable oil


Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.

Spoon half of dough into another bowl; add cocoa and oil. Beat at medium speed until well mixed. Divide chocolate dough in half. On lightly floured surface, shape one-half of chocolate dough into 8-inch log; flatten to 5-inch width.

Divide white dough in half.  Shape one-half of white dough, on lightly floured surface, into 8-inch log; flatten to 5-inch width. 

Place flattened chocolate dough on top of flattened white dough, pressing firmly together. Roll and shape into 8-inch log. Repeat with remaining dough. Wrap each log in plastic food wrap. Refrigerate 3 hours until firm.

Heat oven to 400°F. 

Cut logs into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Remove from cookie sheets immediately.

Recipe Tip

Cookie dough logs can be made ahead. Wrap each in plastic food wrap. Refrigerate for up to 1 week or place into plastic freezer bag and freeze for up to 1 month.

Nutrition Facts (1 cookie)

Calories: 50

Fat: 2.5g

Cholesterol: 10mg

Sodium: 40mg

Carbohydrates: 7g

Dietary Fiber: g

Protein: 1g

Recipe #14314©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

We made these gluten free. This entailed substituting a gluten free flour blend for the regular flour in the recipe. These cookies turned out awesome. We were really pleased with the taste, texture, and ease. We will definitely be making these again, and experimenting with other flavorings (like using coconut extract instead of the almond extract).
My family loves this recipe. I agree that rolling isn't that easy, but in the end it really didn't matter, so I don't worry too much about getting it perfect anymore.
Just made these for the first time and I will certainly make them again. Rolling the dough wasn't as easy as others have said, I kept having some cracks in mine. It could be that it was my first time doing this, but the end result was perfect. Very tasty. Looking forward to sharing these with my family and friends.
Not only was this easy to make, the taste was fabulous. Made them for a cookie exchange and they were all eaten.
I intend to make this one of my signature recipes. Easy to make, wonderful appearance and great taste.
I love this recipe. As I have to work the month of December, I premake these and freeze the dough. I can have fresh cookies anytime. And the house smells as though I am always busy in the kitchen.
just like I remember, love these cookies!!
Good flavor. Great for "tea parties" or as an adjunct to ice cream. A little too delicate to satisfy the grandkids! Lengthened the baking time for crispy cookies instead of soft ones..
When I click on the print button where it takes me to the page so I can print it out, the picture of the cookies on that page is too big and covers up the first 3 ingredients. Can you fix this?

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