Description
Sweet blackberry almond swirl cookies blend Mediterranean charm with homemade comfort, offering delicate pastry spirals kissed with fruity jam and nutty undertones. Delightful crumbly edges and rich flavor make these elegant treats perfect for afternoon tea or sharing with cherished companions.
Ingredients
Scale
Fruits and Berries:
- 1 package (6 ounces or 170 grams) Driscoll’s Blackberries
Dry Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 teaspoons granulated sugar or sanding sugar (optional)
Wet Ingredients and Sweeteners:
- 1 stick (113 grams or ½ cup) unsalted butter, softened
- 1 large egg
- 3 tablespoons sugar
- ¾ cup (150 grams) sugar
- 2 tablespoons water
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Instructions
- Craft the blackberry compote by combining ripe blackberries with warming spices in a saucepan. Gently simmer the mixture, stirring occasionally, until the berries break down and transform into a rich, glossy reduction.
- Allow the blackberry compote to cool completely, enabling the flavors to meld and the texture to thicken naturally.
- Cream together softened butter and granulated sugar until the mixture becomes light and airy, creating a smooth base for the cookie dough.
- Incorporate egg and vanilla extract into the butter mixture, whisking until fully integrated and the batter appears silky and uniform.
- Gradually fold in the dry ingredients, mixing until a soft, pliable dough forms without overmixing.
- Lay out a sheet of parchment paper and roll the dough into a rectangular shape, creating an even surface for filling.
- Spread the cooled blackberry compote across the dough, leaving a small border around the edges to prevent overflow.
- Carefully roll the dough into a tight log, using the parchment paper to assist in creating a smooth, even cylinder.
- Wrap the dough log in plastic wrap and refrigerate for several hours to firm up and enhance the flavor development.
- Preheat the oven and slice the chilled dough into uniform rounds, arranging them on a baking sheet.
- Bake until the edges turn golden brown, creating a delicate, crisp exterior while maintaining a tender center.
- Optional: Dust the warm cookies with a light sprinkle of powdered sugar or sliced almonds for added texture and visual appeal.
Notes
- Chill the blackberry filling completely before using to prevent soggy cookie dough and ensure clean swirls.
- Use room temperature butter and eggs for smoother, more evenly mixed cookie dough that creates a better texture.
- Gently fold almond flour into the dough to maintain a light, delicate cookie structure without overmixing.
- Roll the dough between parchment paper for easier handling and to prevent sticking during shaping.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to set their shape and prevent breaking.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their delicate swirl pattern.
- Prep Time: 3 hours 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg