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Chocolate Almond Pinwheels with Chicco

Method


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.

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Rapunzel Products


201730 Almond flour
1006055 Coconut oil virgin, HAND IN HAND
1400880 Coconut blossom syrup
1400860 Coconut blossom sugar
1433235 Cocoa powder, low fat, HAND IN HAND
1481110 Chicco instant cereal coffee
1460370 Bourbon vanilla powder, HAND IN HAND
1440995 Locust bean gum
1200135 Atlantic sea salt fine
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