Description
Blackberry almond swirl cookies blend rich, buttery dough with sweet-tart fruit and nutty accents. Creamy almond filling and fresh blackberry jam create a delightful harmony you’ll savor in each delicate, golden-edged bite.
Ingredients
Scale
- 1 large egg
- 1 stick (113 grams or ½ cup) unsalted butter, softened
- ¾ cup (150 grams) sugar
- 3 tablespoons sugar
- 2 tablespoons water
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 package (6 oz or 170 g) Driscoll’s Blackberries
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tsp granulated sugar or sanding sugar (optional)
Instructions
- Compote Creation: Simmer ripe blackberries with warming spices in a saucepan, stirring occasionally until the mixture reduces to a glossy, concentrated compote. Allow to cool completely for optimal flavor melding.
- Dough Preparation: Cream butter and sugar until light and fluffy, then blend in egg and vanilla extract until the mixture becomes silky and uniform. Gently fold in dry ingredients to form a soft, pliable dough.
- Dough Rolling: On parchment paper, roll the dough into a precise rectangular shape. Spread the cooled blackberry compote evenly across the surface, leaving a small border to prevent spillage.
- Dough Shaping: Utilize the parchment paper to assist in rolling the dough into a tight, uniform log. Wrap securely in plastic wrap and refrigerate for several hours to enhance flavor and firmness.
- Baking Process: Preheat the oven to the specified temperature. Slice the chilled dough into consistent rounds and arrange on a baking sheet. Bake until edges turn golden brown, creating a crisp exterior with a tender interior.
- Finishing Touch: Once cooled, optionally dust the cookies with powdered sugar or sprinkle with sliced almonds to add visual appeal and textural contrast.
Notes
- Chill Dough Thoroughly: Refrigerate the dough log for at least 2-3 hours to ensure clean, precise slices and prevent spreading during baking.
- Control Compote Consistency: Cook blackberry compote until it reaches a thick, jam-like texture that won’t make cookies soggy when swirled.
- Prevent Overworking Dough: Mix ingredients gently to maintain a tender, soft cookie texture and avoid developing tough gluten.
- Slice Evenly: Use a sharp, non-serrated knife and clean it between cuts to create uniform cookie rounds with perfect swirl patterns.
- Prep Time: 3 hours 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 156
- Sugar: 11 g
- Sodium: 66 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg