Involtini is Italian for “wrapper.” This fantastic Peach dessert recipe is sure to please the entire family!
For the Almond Crema:
2 sticks unsalted butter, softened and cubed
¾ cup granulated sugar
½ cup (4 ounces) almond paste
2 cups plus 2 tablespoons all-purpose flour, sifted
For the Involtini Dough:
1 stick cold buter, cubed
1 ½ cups all-purpose flour, sifted
1 teaspoon kosher salt
½ teaspoon granulated sugar
1 tablespoon water
½ cup fruit jam of your choice (for this we used fresh NC peach jam)
1 cup turbinado sugar (Sugar in the Raw)
1 egg white
To make the Almond Crema:
Combine the butter, sugar, and almond paste in the bowl of a stand mixer, or in a large bowl. Cream the ingredients together at medium speed until the mixture is smooth and no lumps of almond paste remain. Add in the all-purpose flour and mix on the lowest speed until everything is incorporated.
Add the eggs, one at a time, while the mixer is still running. Make sure each egg is completely incorporated before adding the next. When all the eggs have been added scrape down the sides of the bowl and continue to mix until well combined. Refrigerate the creama in an airtight container for at least 20 minutes to allow it to set. As it is resting, make the involtini dough.
To make the Involtini Dough:
Combine the flour, salt, and sugar in the bowl of a stand mixer, or in a large bowl. Add the butter, and cut in the butter on the lowest speed until only pea-sized amounts of the butter remain (the flour mixture will resemble a coarse sand in texture). Add the water, and continue mixing until the dough is smooth. Wrap the dough in plastic wrap, and allow to rest for two hours in the refrigerator.
Assembling the Involtini:
Remove the almond crema from the refrigerator and allow to come back to room temperature. As the crema softens, roll out the involtini dough on a floured surface with a rolling pin until it is 1/8 inch thick. Once the dough is rolled out, put on a cookie sheet and return to the fridge for 30 minutes to rest so the butter in the dough stays cold.
After 30 minutes remove the dough from the refrigerator and cut into two rectangles, about 7 by 9 inches. Spread a thin layer of the crema on each section of dough. Return to the fridge for 5 minutes. Spread a thin layer of the jam on top of the crema layer. Begin to roll up the dough with the longest side facing you. Fold a ¼ inch of the dough over itself, then carefully begin to roll the dough into a log. Repeat with the other involtini rectangle. Wrap each loosely in plastic wrap, and freeze for one hour.
Before taking the dough out of the freezer, preheat your oven to 350 degrees. Line two baking sheets with parchment paper, or a silpat. Have your egg white and turbinado sugar ready, sprinkling the turbinado sugar out on a piece of parchment paper (or wax paper). Remove the dough from the freezer and immediately brush each log with some of the egg white, then rolling it in the turbinado sugar until well coated. Carefully cut each log into ¼ rounds, then begin to arrange them on the parchment-lined baking sheets with the cut side down.
Bake for 15-20 minutes or until the cookies are golden brown. Allow to cool, then top with a dusting
***If you liked this recipe you should check out the video demonstration of our Executive Chef Zach’s making Traditional Biscotti.
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