Almond, Orange & Prune Pinwheel Cookies

Provided by: The Beautiful Balance for the California Prune Board

Servings: 30-35



• 1 cup plus 3 tablespoons all-purpose flour 
• ¼ teaspoon baking powder 
• pinch salt 
• 14 California Prunes
• ½ cup slivered almonds 
• zest from 1 orange 
• ¼ cup sugar plus 3 tablespoon set aside 
• 1 teaspoon vanilla extract
• 4 tablespoon coconut oil 
• ¼ cup coconut milk
• ½ tablespoon cornstarch


Prepare a surface with a sheet of plastic wrap and another sheet set aside  Mix flour, baking powder and salt together and set aside  In a food processor chop 6 prunes, slivered almonds, and orange zest together and set aside. Create a puree by adding 8 Prunes with a few tablespoons of hot water. In a medium bowl, beat together prune puree, ¼ cup sugar, vanilla extract, coconut oil. Mix coconut milk and cornstarch and separate into 2- 2 tablespoons. Add mixture to prune puree. Add in dry ingredients half at a time and mix until combined.  Gather dough together into a ball (dough may be crumbly but will hold together) and roll out the dough between the two sheets of plastic wrap. For more swirls, roll the dough thinner, for less swirls, keep the dough thick while rolling.  Brush remaining coconut mixture over the dough leaving about an inch of a border. Press the filling evenly onto the dough and begin rolling the dough tightly from one long end to the other. Once rolled, wrap in the plastic wrap and allow to chill in the refrigerator ideally overnight but 4-6 hours is great too. Once chilled, preheat oven to 350 °F and line a baking sheet with parchment paper. Remove the log from the plastic wrap and using a sharp knife, cut into coins of your desired thickness. Place on your prepared baking sheet and bake for 10 to 12 minutes or until the bottoms are slightly browned.

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