- preparation time: 20 minutes
- cooling time: 20 minutes
- quick preparation
Preheat the oven to 160 ° C. Combine all ingredients except the chicco and cocoa powder in a large bowl and mix well until a dough is formed. Divide the dough into two equal pieces. Wrap the first part in plastic wrap and place in the freezer. While the vanilla flavor dough is cooled, mix the chicco and the cocoa powder into the remaining dough. Wrap the chocolate dough half in some plastic wrap and place into the freezer for a few minutes. Approx. 5 min.
Take both dough balls from the freezer and roll each separately, between two sheets of baking paper, to form a rectangle. They should both be about the same size. Remove the top baking paper and place the chocolate chicco rectangle directly on the vanilla rectangle. Cut the uneven sides with a sharp knife to make a nice rectangle. Roll out the dough a bit to combine the two pieces. Place the dough with the baking paper in the freezer for approx. 5 minutes, if it is a bit firmer it is easy to handle.
Remove the upper baking paper and roll the dough firmly together with the aid of the lower baking paper. Place the tight dough roll into the freezer for about 10 minutes. With a sharp knife cut about 1 cm thick slices and place the cookies on a baking sheet with baking paper. Bake for 10 to 12 minutes or until golden brown.
for about 24 cookies
- 200 g Rapunzel almond flour
- 4 tbs Rapunzel locust bean gum
- 1/2 tsp baking soda
- 150 g Rapunzel coconut oil
- 200 g Rapunzel coconut palm syrup
- 100 g Rapunzel coconut palm sugar
- 2 tsp Rapunzel bourbon vanilla powder
- 1 pinch Rapunzel atlantic sea salt fine
- 2 tbs Rapunzel chicco instant cereal coffee
- 2 tbs Rapunzel cocoa powder