Ingredients
Scale
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened to cool room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Red gel food coloring
- Green gel food coloring
- 1/3 cup (about 65 g) red and green sanding sugar, for the edges
Instructions
- Whisk the flour, baking powder and salt together in a medium bowl and set aside.
- In a large bowl, beat the butter and granulated sugar with a mixer for 2 to 3 minutes, until pale, fluffy and noticeably lighter in color. Beat in the egg, vanilla extract and almond extract until smooth.
- Add the dry ingredients in two additions, mixing on low just until no flour streaks remain. Do not overmix; the dough should be soft but not sticky.
- Divide the dough into three equal portions, about 300 g each if you have a scale. Knead red gel coloring into one portion and green into another, a drop at a time, until the colors are even and vivid. Leave the third portion plain.
- Flatten each portion into a rough rectangle, wrap, and chill for 30 minutes. Cold dough rolls without cracking and takes color layers cleanly.
- Roll each portion between two sheets of parchment into a rectangle about 9 by 12 inches, keeping the thickness as even as you can. Slide the sheets, still on their parchment, onto a tray and chill for 15 minutes.
- Stack the layers in this order: red on the bottom, plain in the middle, green on top. Peel the parchment off each top surface as you go, and brush the top of the red and plain layers very lightly with water so the layers grip. Trim the edges straight with a knife.
- Starting from a long side, roll the stack into a tight log, lifting with the bottom parchment to get the first turn snug. Pinch the seam closed and roll the log gently on the counter to even it out.
- Spread the sanding sugar on a tray and roll the log in it, pressing lightly so the sugar coats the whole surface. Wrap the log tightly in plastic wrap.
- Chill the log for at least 2 hours, turning it a quarter turn after the first 30 minutes so it stays round instead of flattening on one side. For baking later, freeze it at this stage.
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Unwrap the log and slice it into rounds a scant 1/4 inch thick, using unflavored dental floss or a thin, sharp knife wiped clean between cuts.
- Place the rounds 2 inches apart on the sheets. Bake for 10 to 12 minutes, until the edges are just set and the palest points are barely golden. The centers should still look soft. Cool on the sheet for 5 minutes, then move to a rack.
- Prep Time: 45 minutes
- Cook Time: 12 minutes