The TWO-FLAVOR COOKIES are a real treat to nibble on any time of day. Their charm lies in the contrast between the intense cocoa flavor and the delicate sweetness of the light dough, which together create an attractive two-tone effect that tastes as good as it looks.
Crispy on the outside and slightly crumbly to the bite, scented with the unmistakable aroma of toasted hazelnuts, these cookies are perfect with a cup of coffee, tea, or hot chocolate. Easy to make and striking in their simplicity, they delight both adults and children with their mix of flavors and textures.
Two-flavor cookies are perfect for dunking in your morning latte, or to accompany an afternoon tea or coffee.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 25 pieces
- Cooking methods: Oven (conventional)
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.96 (Kcal)
- Carbohydrates 24.31 (g) of which sugars 9.96 (g)
- Proteins 3.70 (g)
- Fat 11.99 (g) of which saturated 5.98 (g)of which unsaturated 3.43 (g)
- Fibers 1.15 (g)
- Sodium 38.52 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 pinch salt
- 10 tbsp unsalted butter (cold (about 5 oz / 5/8 cup))
- 5/8 cup granulated sugar
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 1 7/8 cups all-purpose flour
- 1 cup hazelnut flour (finely ground toasted hazelnuts)
- 1 pinch salt
- 1/2 cup unsalted butter (cold (about 4.2 oz / ~120 g))
- 1/2 cup granulated sugar
- 1 egg (medium, at room temperature)
Tools
- 2 Bowls
- 1 Work surface
- 1 Rolling pin
- Plastic wrap
- Parchment paper
- 1 Knife
- 1 Baking sheet
Steps
Sift the flour together with the cocoa powder and form a classic well. In the center add the cold butter cut into pieces, the sugar and quickly work everything with your fingertips until you obtain a sandy mixture. Add the egg and the yolk and work everything until you obtain a smooth, homogeneous dough.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a bowl combine the flour, the sugar, and the finely chopped toasted hazelnuts (or hazelnut flour) and a pinch of salt. Mix the dry ingredients, make a well in the center and add the cold butter. Work the dough with your fingertips until you obtain a sandy texture.
Add the egg and incorporate it quickly. Form a uniform disk, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
After resting, take both doughs and begin preparing the cookies: flour the work surface and roll out the cocoa dough.
With the hazelnut dough, form long sausage shapes that you will place inside the dark dough, then wrap the cocoa dough around them until closed. Press the cocoa dough firmly against the hazelnut roll to avoid gaps.
Once you have the log, wrap it in plastic and let it rest again for 1 hour in the refrigerator to firm up. To speed this up you can place it in the freezer for 20 minutes.
At this point, take the log and cut it into pieces about 5/8 inch (1.5 cm). Repeat until the dough is used up.
Place the two-flavor cookies on a baking sheet lined with parchment paper and bake in a conventional (non-fan) oven at 320°F for 20–25 minutes.
Remove your two-flavor cookies from the oven and let them cool completely, preferably on a wire rack, before enjoying them.
