California Almond and Cherry Shortbread Roll Cookies

This recipe was created by: Almond Board of California

servings 12, 1 ½ ounce bars; six, 3-oz portions

.

California Almond and Cherry Shortbread Roll

Ingredients

1/4 lb. butter, unsalted

1/3 cup brown sugar

1/2 tsp. kosher salt

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/4 tsp. vanilla extract

1/2 cup dried cherries

1/2 cup whole natural almonds

1/8 cup light brown sugar

1/8 tsp. kosher salt

1/2 egg white

1/2 tsp. vanilla bean paste

Method:

Preheat oven to 350 degrees Fahrenheit.

In the bowl of a stand mixer using the paddle attachment, combine butter, light brown sugar, and

salt and whip on medium high speed until light and fluffy.

Add vanilla and scrape down sides if needed.

Reduce speed to low and add both flours; mix until incorporated.

Slowly, add the cream and mix on low until dough just comes together. Turn out dough and form a square, half inch think and

wrap in plastic wrap. Place in the freezer for 15 minutes to help set, but not freeze.

Meanwhile, in the bowl of a food processor, puree the cherries, almonds, light brown sugar, salt, egg white and vanilla bean paste until smooth.

Transfer filling to a pastry or food storage bag and cut the tip to the size of a nickel. Set aside.

Remove dough from freezer and on a floured work surface, roll out to a ¼ inch thick rectangle sized 7.5 inches by 6 inches.

Pipe the filling mixture along the 7.5 inch edge closest to you. Roll the dough over until the filling has just been covered.  Cut off and set aside. Repeat until all the dough and filling has been used.

Cut the filled logs into 2½-inch pieces and place on a baking sheet lined with parchment paper.

Bake for 12 minutes until golden brown on the bottom. Cool on a wire rack and store in an airtight container at room temperature.