Posted in Home Baking, Sweets for the Sweet

In Which One Turns a Favorite Coffee Bev into a Cookie…

Are they making you dizzy now?
Are they making you dizzy now?

After the rather successful run of my pandan and almond pinwheels, I decided to do something more conventional but still with a bit of a twist.

These may look like garden-variety chocolate pinwheels, but these have a more grown-up vibe to them.  Why?  These are actually almond mochaccino pinwheels!

I usually order a mocha whenever I grab anything from a coffee bar and I usually amp it up with a shot of almond syrup.  It puts the palate-pleasing bitterness of the chocolate and coffee up front and center as the almond enhances the nutty character of both.  A dash of cinnamon on top brings out the very best in the combined aromas.  That said, the notion of using this particular flavor for pinwheel cookies makes perfect sense.

These cookies make lovely presents and are just the sort of thing you want to eat with, of course, a hot mug of milky coffee on a rainy day.

Almond Cappucino Pinwheels

For the cinnamon-almond layer:

  • 250 grams all-purpose flour
  • 100 grams granulated white sugar
  • 100 grams soft margarine
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1 teaspoon almond flavoring
  • 1/4 teaspoon ground cinnamon

For the mocha layer:

  • 1 packet instant 3-in-1 coffee mix + 2 tablespoons unsweetened cocoa powder + enough all-purpose flour to make 250 grams total weight
  • 100 grams granulated white sugar
  • 100 grams soft margarine
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract

Line two lipped cookie sheets with waxed paper or baking parchment.  Set aside.

Prepare the almond layer first.  Cream together the butter and sugar until light and fluffy; then mix in the egg, baking powder, cinnamon, and flavoring till well combined.  Add the flour and mix until a soft, cohesive dough forms.  Press into an even-surfaced rectangle on one of the cookie sheets.  Refrigerate for about 30 minutes.  Repeat the procedure for the mocha layer; note that this makes a slightly stickier dough than the cinnamon-almond layer, so be sure to dust your hands well with flour when handling it.

Remove the cookie sheets from the fridge.  Press the mocha layer carefully onto the almond layer; remove the waxed paper sticking to the mocha layer.  Working from the long edge, carefully roll the layered dough into a log.  Cut in half; wrap both halves in waxed paper.  Freeze until ready to use.

Pre-heat your oven to 350 degrees / Gas Mark 4.  Grease a pair of cookie sheets;  set aside.  Unwrap the dough logs and cut into slices about a quarter of an inch thick.  Bake for 15 minutes.  Remove immediately from the oven and allow to cool for about 20 seconds before transferring to a wire rack to cool completely.

Makes 48 cookies.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

One thought on “In Which One Turns a Favorite Coffee Bev into a Cookie…

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