Two-Tone Cookies: Crumbly Marvels of White and Cocoa Shortcrust.
Today is the perfect day to share with you one of those recipes I define as a “sure success”: the magnificent Two-Tone Cookies. They are not just simple sweet accompaniments, but true masterpieces of simplicity, combining a delicious taste with a great impact aesthetic.
Made with an extremely crumbly shortcrust, half in its classic form and the other enriched with intense bitter cocoa, these cookies are a pleasure for both the palate and the eyes.
The magic lies in the contrast, the delicate sweetness of the white shortcrust perfectly marries the deep and slightly bitter aroma of cocoa.
But it’s the texture that makes them irresistible: every bite is an explosion of crumbliness that literally melts in your mouth, making them perfect for dipping in morning milk or accompanying an afternoon tea or coffee.
Are you ready to mix flavors and colors, creating a cookie that is a true visual and gastronomic joy? Come with me, let’s not waste time: let’s start mixing and creating these small, perfect shortcrust marvels.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 50 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Two-Tone Cookies
With this quantity, I made 50 cookies. If you want, you can halve the doses.
- 2 1/4 cups all-purpose flour
- 1 egg
- 1/2 cup powdered sugar
- 7 tbsp butter
- 3 tbsp cocoa powder (I used sweetened cocoa, you can use unsweetened)
- 1 tsp baking powder
Steps for Two-Tone Cookies
In a bowl, pour the powdered sugar and butter and mix well
Add the egg, flour, and teaspoon of baking powder
Knead with hands until you get a homogeneous dough. Once ready, divide into two parts
Take one dough, stretch slightly with hands, make a hole in the center and insert the cocoa
Knead until the dough becomes uniformly colored, it will take about 2 minutes.
Wrap the doughs in plastic wrap and let rest for about 30 minutes.
After this time, roll out the doughs between two sheets of parchment paper, so as not to add more flour. Take the molds and start making with small stamps or you can use a bottle cap to create the small pieces that we will then invert with the opposite color, as you see in the photos. Once finished, take a parchment paper sheet, lay it on the rolled out dough, and lightly roll over it with a rolling pin.
Now, let’s make our cookies.
Bake at 350 degrees Fahrenheit in a preheated static oven for 12/15 minutes
Storage
The cookies can be stored in a cookie jar, an airtight container, or under a glass dome, for up to 5 days.
