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“Easy, showy recipe, pretty on a cookie platter. They taste like something from a fancy bakery. Adapted from the back of a label.”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Sprinkle work surface lightly with superfine sugar.
  3. Unfold pastry and roll out to 12" square.
  4. Break apart almond paste into little pieces and scatter evenly over half of the dough.
  5. Fold dough in half over almond paste. Roll out to 10 x 12".
  6. Add more sugar to work surface as needed to keep dough from sticking.
  7. Fold dough in half again and roll out again to 10" x 12".
  8. Cut in half to make 2 rectangles each 5" x 12".
  9. Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
  10. Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
  11. Bake 15 - 18 minutes, until puffed and golden.
  12. Remove to wire rack to cool.
  13. In two small microwaveable bowls, separately melt the chocolates.
  14. Drizzle both chocolates over the cooled twists.

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