Recipes and Cooking Almond Spirals 5.0 (1) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 4 hrs Bake Time: 8 mins Total Time: 4 hrs 38 mins Servings: 70 Yield: 70 cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened 1 cup sugar ½ teaspoon baking powder ¼ teaspoon salt 1 egg 1 teaspoon vanilla ½ teaspoon almond extract 2 cup all-purpose flour Red paste food coloring ¼ cup ground almonds Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Tint one portion of dough using red food coloring. Stir or knead ground almonds into the remaining dough portion. Cover each portion and chill about 1 hour or until dough is easy to handle. Divide each portion in half. Between two sheets of waxed paper, roll one portion of the red dough into 12x8-inch rectangle. Repeat using one potion of almond dough. Remove the top sheets of waxed paper. Invert one rectangle on top of the other; press together gently to seal. Remove the remaining sheet of waxed paper. Tightly roll up rectangle, starting from a long side; pinch seam to seal. Repeat with the remaining portions of dough. Wrap each roll in waxed paper or plastic wrap. Chill about 3 hours or until dough is firm enough to slice. Preheat oven to 375°F. Lightly grease a cookie sheet. Using a sharp knife, cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake about 8 minutes or until tops are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Print Nutrition Facts (per serving) 45 Calories 2g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 70 Calories 45 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 8mg 3% Sodium 30mg 1% Total Carbohydrate 6g 2% Total Sugars 3g Protein 1g Calcium 4mg 0% Iron 0.2mg 1% Potassium 8mg 0% Folate, total 7.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.