Nut Swirl Cookies

Beat the butter and xylitol in a mixing bowl until creamy. Beat in the egg and almond extract.

Sift in the flour, baking powder and salt until blended to a dough.

Put half the dough into another bowl and knead in enough green food coloring to tint. Knead in the pistachios.

Roll out the green dough between 2 sheets of non-stick baking paper into a 37cm x 25cm|15" x 10" rectangle.

Repeat with the plain dough and chill both dough rectangles for 10 minutes.

Remove the top sheet of paper from each rectangle. Place the plain rectangle on a surface with a long side facing you.

Place the green rectangle on top of the plain rectangle. Starting from a long side, tightly roll the rectangles like a Swiss roll, lifting the bottom sheet of paper as you roll. Wrap the log in cling film and freeze for at least 1 hour until the dough is firm enough to slice.

Heat the oven to 160°C (140° fan) 325°F gas 3. Grease 2 large baking trays.

Using a sharp knife, cut the log into 5mm|1/4" thick slices. Place the slices 2.5cm| 1" apart, on the baking trays.