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Chocolate-Almond Spirals

Chocolate-Almond Spirals

Get Ready

Servings: Serves 12

Prep Time: 10 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1/2 cup sliced almonds
2/3 cup chocolate almond spread
2 Tbsp. milk
1 2/3 cups all-purpose flour, plus more for rolling the dough
1/2 cup almond meal (almond flour) or finely ground almonds
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch slices
1 egg, lightly beaten
1/2 cup buttermilk

directions:

1. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with cooking spray.
2. Place almonds in a medium skillet over medium heat and toast until light gold and fragrant. Immediately transfer to a plate to cool. Set aside.
3. Prepare the filling. In a medium bowl, stir together spread and milk until smooth. Set aside.
4. Prepare the dough. In a food processor, combine flour, almond meal, sugar, baking powder, baking soda, and salt; pulse to blend. Add butter and pulse a few times until butter is the size of small peas. Add egg and buttermilk, and pulse just until dough starts to clump together. Transfer dough to a surface and gather into a ball. The dough will be very moist. (Alternatively, combine ingredients in a bowl and use a pastry blender or fork to mix in butter, then stir in egg and buttermilk.)
5. Place a 20-inch-long sheet of parchment or waxed paper on a work surface, positioned so a long side is horizontally in front of you. Generously sprinkle flour over the paper. Place dough on the paper and sprinkle with flour. Roll out dough into a rectangle 16 to 17 inches long (horizontally) and 8 inches wide.
6. Spread reserved chocolate filling on the dough, reaching all the way to the edges of the two short sides and leaving a 1/2-inch border uncovered along the two long sides. Sprinkle with 6 Tbsp. of the toasted almonds. Holding onto the bottom edge of parchment paper, use it as a guide to roll up the dough starting with the long edge closest to you, tightening the roll slightly as you roll it up and brushing off excess flour. Roll up the dough just past the top edge.
7. Use a gentle sawing motion with a serrated knife to cut roll into 12 equal slices. Place slices cut side up (and down) in the muffin cups. Sprinkle with remaining 2 Tbsp. almonds. Bake until golden brown and the filling is bubbling, about 15 to 18 minutes.
8. Cool in pan for 2 to 3 minutes. Run a butter knife around the edges. Lift spirals out of the muffin pan and transfer to a wire rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2015

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Quantity Ingredients  
vegetable cooking spray  
1/2 cup sliced almonds  
2/3 cup chocolate almond spread  
2 Tbsp. milk  
1 2/3 cups all-purpose flour, plus more for rolling the dough  
1/2 cup almond meal (almond flour) or finely ground almonds  
1/4 cup sugar  
1 tsp. baking powder  
1/2 tsp. baking soda  
1/4 tsp. salt  
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch slices  
1 egg, lightly beaten  
1/2 cup buttermilk  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 10 g (50%)
Cholesterol 30 mg (10%)
Sodium 170 mg (7%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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