Light, airy, and full of delicious flavor, this Almond Swiss Roll is a treat for all of your senses. This dessert recipe makes a delicious and unique holiday treat.
Course Dessert
Cuisine American
Keyword almonds, christmas, christmas dessert, holiday, holiday baking, swiss roll
Begin by preheating your oven to 350 degrees F. Spray a 13x18 sheet pan with baking spray, line with parchment paper, and then spray the parchment paper with baking spray. Set aside.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks and brown sugar until the mixture is light and falls from the beaters in ribbons. Stir in the almond extract. Then, fold in the dry ingredients.
In another large bowl, beat the egg whites until firm peaks form. Fold 1/4 of the egg whites into the yolk mixture. Then gently fold in the rest to combine.
Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
Bake for about 16-18 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
While the cake bakes, lay a tea towel on your countertop and sprinkle it with confectioners' sugar.
Remove the cake from the oven and allow it to cool for about 2-3 minutes. Invert the cake onto another baking sheet, then remove the parchment paper. Invert the cake again and place it onto your prepared tea towel. (The side from which you removed the parchment paper should be against the tea towel.) Roll the cake up into the towel starting at either of the narrow ends. Set the rolled-up cake on a wire rack to cool completely.
While the cake cools, make the frosting by whipping the cream until soft peaks form. While whipping slowly, add the granulated sugar one tablespoon at a time. Sift the cocoa powder over the whipped cream, then whip again until stiff peaks form. Fold in the amaretto liqueur.
Carefully unroll your cooled cake. Spread about two-thirds of the frosting over the cake. Then, roll up the cake, without the towel.
Place the roll seam-side down onto a serving platter. Cover the top of the cake with the remaining frosting. Garnish with toasted almonds. Refrigerate until you're ready to serve.