Dessert Recipes

Almond Roca Pinwheels

Almond Roca PinwheelsWe all love Almond Roca! I use the candy crushed as ice cream topping, over…

Almond Roca Pinwheels

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.

of edges.

Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll.

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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.

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