Almond Roca PinwheelsWe all love Almond Roca! I use the candy crushed as ice cream topping, over…
Almond Roca Pinwheels
1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon rum extract 1-1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 6 Almond Roca candies, crushed, or 1/2 cup brickle toffee bits 1/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and extract.
In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Shape dough into a disk; wrap in plastic.
Refrigerate 1 hour or until firm enough to roll.
On a sheet of waxed paper, roll dough into a 10-in.
In a small bowl, combine crushed candies and chocolate chips; sprinkle over dough to within 1 in.
Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll.
Wrap in plastic; refrigerate 1 hour or until firm, up to 24 hours.
Preheat oven to 375°.
Unwrap and cut dough crosswise into 1/4-in.
Place 2 in.
apart on parchment paper-lined baking sheets.
Bake 8-10 minutes or until edges are light brown.
Cool on pans 2 minutes.
Remove to wire racks to cool.