Black and white cookies
10 servings
120 minutes
Black-and-white cookies are an elegant combination of delicate vanilla dough and rich chocolate flavor. This dessert, originating from Soviet cuisine, reflects the simplicity and harmony characteristic of home baking of that time. The idea of contrasting two colors symbolizes balance and unity of flavor nuances. The cookie has a fragile structure with a light crunch and a rich creamy aftertaste. It pairs excellently with morning coffee or evening tea, creating a cozy atmosphere. Due to the simplicity of ingredients and preparation method, it can be easily made at home, delighting loved ones with its exquisite taste and elegant appearance. It is not just a treat but a small gastronomic ritual that evokes warm family evenings and traditions of the past.
1
Pour flour, sugar, and vanilla sugar into a mound on the work surface and make a well in it. Pour in the yolks and place diced butter around the edges. Chop all the ingredients with a knife, then quickly knead the dough. Divide it into two equal parts.
- Wheat flour: 300 g
- Sugar: 150 g
- Vanilla sugar: 30 g
- Egg yolk: 2 pieces
- Butter: 200 g
2
Mix one part with cocoa and cream so that the dough is evenly colored brown. Shape each part into a ball. Wrap the balls in film and refrigerate for 1 hour. Then, on a floured surface, roll each ball into a sheet measuring 20x25 cm, place the sheets on top of each other on a piece of film, and use it to roll the dough into a tight roll. Wrap the roll in film and refrigerate for 1 hour.
- Cream: 2 tablespoons
- Cocoa: 2 tablespoons
3
Preheat the oven to 175°C. Line a baking tray with parchment paper. Slice the roll into 0.5 cm thick pieces and place them on the tray. Bake for 12-15 minutes.