The two-tone cookies are delicious eggless treats to enjoy at breakfast or pack in a school lunchbox. They are very easy to prepare, tasty, and also great with coffee or afternoon tea. We can customize them to our taste by adding our preferred spices, raisins, chocolate chips, dried fruits, or others. Additionally, we can replace the sugar with wildflower honey, adding 2.5 oz in the white dough and 2.8 oz in the cocoa part. They are a must-try.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 25 two-tone cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 2 tsp Liquor
- 6 tbsp Milk
- 1/3 cup Soft butter
- 1 pinch Fine salt
- 1/2 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 cup Sugar
- 1/3 cup Soft butter
- 6 tbsp Milk
- 1 pinch Fine salt
- 1/2 tsp Baking powder
- as needed Orange zest
Preparation
1) Prepare the white part. In a stand mixer, place the sugar and butter and beat until creamy. Then add the milk, liquor, baking powder, pinch of salt, cinnamon, and sifted flour. Mix for about a minute until a compact and soft dough forms. Transfer it to a floured work surface, round it with your hands, and cover it with a towel.
2) Move on to the cocoa part. Mix all the ingredients for a minute following the same method as the white part, and as soon as a compact dough forms, transfer it to the floured table.
3) Roll both doughs with a rolling pin (to about 1/25 inch thickness) and overlap the cocoa part over the white or vice versa, according to taste. Try to give both sheets the same dimensions; cut off any excess dough for more cookies or decorations.
4) Roll the two sheets tightly without squeezing them too much with your fingers; you will obtain a cylinder. With a sharp knife, cut the cookies about finger-thick and place them on a baking tray lined with parchment paper. Transfer the tray to the fridge for 30 minutes to firm up the butter in the cookies.
5) Meanwhile, preheat the oven to 360°F. After the resting time in the fridge, remove the tray and bake in the preheated oven at mid-height for about 20/25 minutes, until the cookies are golden on both top and bottom. Remove from the oven and let them cool; they will become more crumbly as they cool.
