Italian “tri-color” Almond Swirl Cookies

These are one of my favorite cookies during the Christmas season and all year and I am so excited to share them here! They are full of flavor, use some healthier ingredients, and taste delicious! 

I have always loved Italian tri-color cookies and started making them at home a few years ago. I try not to use artificial colors in baking, however, due to some of their negative effects, which makes this cookie a little difficult to make.

This recipe avoids the use of artificial colors and the need to stack layers of the cookies. Instead, you easily roll up one layer of the cookie (similar to making a swiss roll), slice, dip in chocolate, and enjoy!

These cookies are full of almond flavors coming from the almond paste, extract, and flour! This creates a delicious balance of flavor with any jam filling you use and the chocolate coating. The texture is soft and a little chewy.

This is a great recipe to make during Christmas time. Everyone in my family loves them, so they’re sure to be a hit! You should get about 30 cookie slices so you can take them to any holiday gathering!

Family Meal Friday:

Try this recipe with your family or friends! Gather to share in thanksgiving for the Lord’s provision throughout and celebrate the joy He brings with your loved ones!

“Dear Heavenly Father, thank you for the joy of this season – that our joy always comes from you. Thank you for sending your Son, Jesus earth so that we may know You, have a relationship with You, and so that we may be saved. We celebrate that today, and everyday. Thank you for bringing us together to celebrate you. All glory is yours forever and ever, Amen!”

Features of this recipe

• It’s a simpler way to make the classic Italian tri-color cookies without any artificial food colorings. 
• You can make these cookies in advance and either refrigerate or freeze. 
• Only requires one bowl for mixing. 
• The cookies come out very soft and are full of almond flavor. 
• It’s a new take on a staple family recipe with some healthier ingredient swaps. They’re great for Christmas or any holiday gathering!

Ingredients & Substitutions

• Almond Paste: this is made with almonds and sugar. This provides a strong almond flavor, sweetness, and a soft texture to the cookies.
• Butter: provides flavor and structure to the cookies. Make sure to take it out of the refrigerator in advance to allow it to soften. If you don’t take it out in advance, you can microwave it for 10 seconds to soften. 
• Sugar: provides sweetness to the recipe. You can substitute maple syrup for a refined sugar alternative. If making this substitution, mix the ingredients in this order: almond paste + butter > almond flour > eggs (one at a time) > maple syrup + almond extract.
• Almond Extract: enhances the almond flavor in the cookies.
• Eggs: helps give structure to the cookies and provide moisture. They also provide protein and healthy fats.
• Almond Flour: this helps build the structure and gives the cookie a softer texture. It also adds protein and healthy fats. 
• Jam or Preserves: my favorite is organic apricot jam but raspberry also pairs well. You can use whatever you prefer or have on hand. 
• Chocolate Chips: I like to use dark chocolate chips in this recipe. This balances out with the sweetness of the cookie and creates a good flavor combination. 
• Coconut Oil: provides healthy fats. When mixed with the melted chocolate, it creates a hard chocolate shell on the outside of the cookies. 

Equipment

• Measuring cups + spoons
• Mixing bowls
• Hand or stand mixer
• Rubber spatula and/or off-set spatula
• 18”x26” large baking sheet or similar size
• Parchment paper
• Oven
• Knife for slicing

How to make: step-by-step

Allow the butter to sit out to soften, or melt in the microwave in a glass bowl. 

In a glass bowl, microwave the almond paste for 30 seconds to soften it.

Add the softened butter to the bowl and use either a hand or stand mixer to combine the two ingredients.

While the mixer is on slow/medium speed, slowly pour in the sugar and almond extract. Mix until everything is combined and there is a fluffy texture.

On a low speed, beat in the eggs, one at a time until everything is well combined; it should now be a creamy texture. Mix in the almond flour on low speed until everything is incorporated. Using a rubber spatula, scrape down the sides of the bowl and fold in the mixture.

Prepare your large baking sheet. Wipe the cookie sheet with a wet paper towel (this will help the parchment paper stick) and cover with a sheet of parchment paper. Pour the cookie mixture over the baking sheet and spread it out evenly with a rubber spatula or off-set spatula. (spread it out as evenly as you can, but don’t stress, it doesn’t need to be perfect!)

Bake at 350°F for about 17-20 minutes. Make sure to keep an eye on it so that it does not burn.

After the cookie has finished baking, remove the pan from the oven and transfer the cookie with the parchment paper from the pan to a kitchen towel. Sprinkle with a layer of powdered sugar (this is not necessary but helps prevent sticking). 

Cover the cookie with another sheet of parchment paper. Carefully use the towel to roll up the cookie, keeping the towel in the roll. Refrigerate for at least 1 hour to allow the cookie to cool.

After the cookie has cooled, carefully unroll the cookie making sure that it doesn’t crack. Spread a generous layer of the jam evenly over the cookie. Roll the cookie back up using the outer layer of parchment paper and towel; this time make sure that the towel and parchment paper are not inside of the cookie. Refrigerate again to allow the cookie to set until you are ready to serve.

Remove the cookie roll from the refrigerator. Using a sharp knife slice the roll into individual cookies; you should get about 30. You could also slice each individual cookie in half to increase the quantity.

Prepare the chocolate: Melt the chocolate chips and coconut oil in the microwave in 30 second increments until melted or use a double boiler. Dip one side of each individual cookie roll into the melted chocolate and place on a parchment paper sheet or wide rack. Refrigerate until the chocolate hardens.

Serve on a cookie platter and enjoy!

Serving and Storage

Serve cookies on a platter or tray alone, or with any of your other favorite Christmas cookies!

Store the baked cookies in an airtight container or bag in the refrigerator. This will make them stay fresh longer and should last for at least 2 weeks.

If making the cookies in advance, you can freeze the baked cookies, either as the entire roll or as individual cookies. This should allow them to last for several months. If freezing individual cookie slices, make sure to place parchment paper in between each layer to prevent sticking. 

“But—When God our Savior revealed his kindness and love, he saved us, not because of the righteous things we had done, but because of his mercy. He washed away our sins, giving us a new birth and new life through the Holy Spirit. He generously poured out the Spirit upon us through Jesus Christ our Savior.” Titus ‭3‬:‭4-6‬ ‭NLT‬‬