Marble Cookies

Name: Marble Cookies
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Ingredients: 125g Butter (softened to room temperature); 1/2 Vanilla bean; a pinch Salt; 60g Powdered sugar (or fine granulated sugar); 1 Egg yolk; 1 tsp Milk; 90g Plain low-gluten flour (sifted); 40g Plain almond flour (sifted); 1/3 tsp Plain baking powder (sifted); 40g Cocoa low-gluten flour (sifted); 15g Cocoa almond flour (sifted); 1/4 tsp Cocoa baking powder (sifted); 10g Cocoa powder; to taste High-gluten flour for dusting; to taste Butter for the baking sheet

Cocoa almond cookies with brown and cream marbled patterns, crispy and delicious.

4h 15m

Easy

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Ingredients

Butter (softened to room temperature) 125g

Vanilla bean 1/2

Salt a pinch

Powdered sugar (or fine granulated sugar) 60g

Egg yolk 1

Milk 1 tsp

Plain low-gluten flour (sifted) 90g

Plain almond flour (sifted) 40g

Plain baking powder (sifted) 1/3 tsp

Cocoa low-gluten flour (sifted) 40g

Cocoa almond flour (sifted) 15g

Cocoa baking powder (sifted) 1/4 tsp

Cocoa powder 10g

High-gluten flour for dusting to taste

Butter for the baking sheet to taste

Instructions

Cream the butter

Place the butter, vanilla bean, and salt in a steel bowl and beat with a whisk until pale and fluffy. Then add the powdered sugar and continue mixing, then add the egg yolk and milk in order, mixing well after each addition.

Mix the two doughs

Divide the batter into 2/3 and 1/3 portions. Sift the plain-flavor dry ingredients into the 2/3 portion of batter and fold with a rubber spatula until no dry powder is visible. Into the remaining 1/3 portion, sift the cocoa-flavor dry ingredients and mix until combined. Shape each into a dough, wrap with plastic wrap, and refrigerate for about 3 hours to let the dough relax.

Create the marble pattern

Dust the work surface with anti-stick flour. Take out the doughs and dust each with the anti-stick flour. Press the plain dough into an appropriate size, then tear the cocoa dough into small pieces and add them one by one into the plain dough. Fold the dough several times, then knead into a ball, then twist the dough so the cocoa-flavored pieces are evenly distributed, creating a marble-like pattern.

Shape and freeze

Roll the dough back and forth to smooth the surface, then shape into a cylinder about 4 cm in diameter, wrap with plastic wrap, and place in the freezer for about 30 minutes. Preheat the oven to 180°C.

Slice and bake

Lay parchment paper on the work surface, then dust with anti-stick flour. Take out the chilled dough, place on the surface, cut into 8 mm thick rounds, then arrange on the baking sheet.