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    Spiral Cookies

    Uploaded by

    Aurimas Mintaučkis

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Spiral Cookies

    Uploaded by

    Aurimas Mintaučkis
    608 views3 pages

    Original Title

    spiral-cookies

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    608 views3 pages

    Spiral Cookies

    Uploaded by

    Aurimas Mintaučkis

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    SPIRAL

    COOKIES

    Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    SPIRAL COOKIES

    ALMOND SHORTCRUST DOUGH

    Ingredients Total weight: ~ 231 g 100%

    All-purpose flour 100 g 43%


    Butter 82% 55 g 24%
    Icing sugar 40 g 17%
    Almond powder 15 g 6%
    Sea salt 1g <1%
    Whole eggs 20 g 9%

    1 Sift the flour and the icing sugar into a mixer bowl. Add salt, almond powder and finely diced cold
    butter. Mix with a paddle attachment at low speed until fine crumbs are formed.

    2 Add the eggs and mix until homogeneous.

    3 Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm
    so that you get an even rectangle.

    4 Put the rolled dough in the fridge for 12 hours to stabilize.

    CHOCOLATE SHORTCRUST DOUGH

    Ingredients Total weight: ~ 231 g 100%

    All-purpose flour 85 g 37%


    Cocoa powder 15 g 6%
    Butter 82% 55 g 24%
    Icing sugar 40 g 17%
    Almond powder 15 g 6%
    Sea salt 1g <1%
    Whole eggs 20 g 9%

    1 Sift the flour, cocoa powder and icing sugar into a mixer bowl. Add salt, almond powder and
    finely diced cold butter. Mix with a paddle attachment at low speed until fine crumbs are formed.

    2 Add the eggs and mix until homogeneous.

    3 Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm
    so that you get an even rectangle of the same size as the almond shortcrust.

    4 Put the rolled dough in the fridge for 12 hours to stabilize.

    Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    SPIRAL COOKIES

    ASSEMBLY

    Ingredients

    Chilled almond shortcrust dough


    Chilled chocolate shortcrust dough
    Beaten egg 1 pc

    1 Apply a thin layer of the beaten egg mixture to the almond dough using a pastry brush. It is
    needed to connect the layers of dough together, so that they do not move during the baking
    process.

    2 Lay the chocolate dough on top of the light-colored dough and press down gently. Roll the dough
    tightly to create a beautiful spiral pattern.

    3 Put the dough in the fridge for 15-20 minutes to stabilize. Cut the dough into 5 mm thick cookies.

    4 Lightly brush each cookie with the beaten egg mixture.

    5 Bake the cookies on a perforated silicone mat at 150 °C / 302 °F for 15-20 minutes until golden
    brown. Leave to cool down at room temperature.

    https://www.fac https://www.in https://www.

    www.kica-academy.com
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    rnationalCulinar kica_academy /channel/UC
    yAcademyKICA / eHq3KJQLH
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    3
    www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
    Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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