Spiral cookies with cocoa and cinnamon
4 servings
40 minutes
The 'Spiral Cookies with Cocoa and Cinnamon' are an exquisite treat from Austrian cuisine, enchanting with their original pattern and refined taste. This combination of airy vanilla dough with a rich chocolate hue and warm cinnamon aroma turns each serving into a delight. Such cookies are traditionally made on festive days, delighting loved ones with the cozy scent of baked goods. Their fragile texture and balance of sweetness make them an ideal complement to a cup of coffee or tea. Easy to prepare, they create a sense of home comfort and allow one to immerse in the atmosphere of Viennese patisseries. Each piece is a harmony of flavors where chocolate adds depth and cinnamon reveals spicy notes, leaving a gentle, warming aftertaste.
1
Mix room temperature butter with powdered sugar.
- Butter: 200 g
- Powdered sugar: 150 g
2
Add eggs and mix.
- Chicken egg: 2 pieces
3
Sift 300 grams of flour and knead the dough. If it becomes too sticky, add more flour.
- Wheat flour: 320 g
4
Divide the dough into two equal parts. Add cocoa to one part and cinnamon to the other; knead well. Roll both parts of the dough into a rectangular sheet 5 mm thick.
- Cocoa powder: 1 tablespoon
- Cinnamon: to taste
5
Place the chocolate layer on the vanilla layer and roll it up. It's better to roll it on silicone, as this way the vanilla and chocolate layers can simply be folded like a book.
6
Put the roll in the freezer for 20 minutes. Then take it out and slice it into circles 1 cm thick with a thin knife.
7
Place on oiled parchment with space between them. Bake at 180 degrees for 20 minutes.
- Butter: 200 g