Black and white biscuits with orange

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the orange, rub dry and remove the zest with a zest ripper. Sieve the icing sugar into a bowl. Add flour, salt, vanillin sugar and butter in small cubes and knead everything first with the dough hook of the hand mixer, then with your hands to a smooth dough. Halve the dough. Knead under one half cocoa and under the other orange zest. Wrap both doughs in foil and chill for about 30 minutes

2. 2

   Halve both halves of the dough again. Roll out one half each of light and dark dough separately between 2 layers of baking paper dusted with some flour to a dough sheet (approx. 16 x 25 cm; 2-3 mm thick). Form 4 rolls (approx. 7-8 mm thick; 25 cm long) from the other half.

3. 3

   Spread the dough sheets and rolls with egg white. Place 2 light and 2 dark rolls each in a checkerboard pattern on the dough sheets and roll them up carefully. Wrap in foil and press the rolls into a rectangular shape with your hands and chill for approx. 30 minutes

4. 4

   Cut dough rolls straight at the edge. Cut rolls into approx. 0.5 cm thick slices and spread them on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let the cookies cool down a little on the baking tray first, then let them cool down completely on a cake rack

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
50 kcal

CARBS
5 g

FATS
3 g

PROTEINS
1 g