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🍰 Biscotti a scacchiera

140 kcal · 30 min · 4 porzioni

Biscotti a scacchiera Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Separate the eggs. Use the egg whites for something else.
  2. 2. Cut the butter into small cubes.
  3. 3. Add the butter cubes, egg yolks, sugar, a pinch of salt, vanilla sugar, flour, and baking powder to a mixing bowl.
  4. 4. Mix the ingredients for 2 minutes on the dough setting until a smooth dough forms.
  5. 5. Divide the dough into two equal halves.
  6. 6. Set one half of the dough aside.
  7. 7. Add cocoa and 1 tablespoon of water to the other portion of dough.
  8. 8. Mix the ingredients for 1 minute on the kneading setting.
  9. 9. Place both doughs in the refrigerator for about 2 hours.
  10. 10. Dust a work surface with flour.
  11. 11. Shape the light dough into 5 rolls.
  12. 12. Shape the dark dough into 4 rolls.
  13. 13. Make sure the rolls are about 1 cm thick.
  14. 14. Place the rolls alternately in 3 rows on top of each other.
  15. 15. Create a checkerboard pattern this way.
  16. 16. Wrap the finished dough log in cling film.
  17. 17. Place the dough log back in the refrigerator for about 1 hour.
  18. 18. Preheat the oven to 175 degrees conventional heat.
  19. 19. Slice the dough log into rounds of about 1 cm thickness.
  20. 20. Place the rounds on a baking sheet lined with parchment paper.
  21. 21. Bake the cookies for approximately 15 minutes in the oven.
  22. 22. Let the checkerboard cookies cool.
  23. 23. Store the cookies in an airtight container.

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