No rolling pin or various molds are needed to make these cocoa swirls, which are really easy and quick. They are perfect to accompany a coffee at the end of a meal or during a work break and are also great for small gifts (perhaps during the holidays). In shape, they resemble my oat cookies.
Other cookie ideas to make without molds and without a rolling pin:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cocoa Swirls
I made these cocoa swirls with leftover shortcrust pastry from another preparation, so I can’t tell you exactly how many you can get with the ingredients I’ve listed. Probably about thirty but it also depends on their size.
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 1/8 cup unsweetened cocoa powder
- 2/3 cup sugar
- 10 tbsps butter
- 1 egg (medium)
- 1 egg yolk
- 1 packet vanillin
- whole peeled hazelnuts
Tools
- Mixer Thermomix
- Baking Tray
Preparation of Cocoa Swirls
Prepare the cocoa and almond shortcrust pastry following the recipe described HERE.
After the resting time, take pieces of dough of 1/2 oz and work them on the countertop to form small rolls. Of course, you can also decide to make larger cocoa swirls. The important thing is to make them all the same size for even baking.
Then, starting from one end, roll the “salami” on itself to form a swirl.
Gradually place the cocoa swirls on the baking sheet lined with parchment paper and place a whole peeled hazelnut in the center of each.
Bake the cocoa swirls in a preheated static oven at 356°F for 12 minutes. Remove from the oven and let them cool completely before touching and transferring them to the serving plate. Enjoy! Paola
