Prep Time 10′   Baking Time 20′   Yields 35


  • 150 g butter
  • 125 g powdered sugar
  • 25 g granulated sugar
  • Zest of 1 unwaxed orange
  • 2 medium eggs, beaten
  • 2 tsp vanilla extract or vanilla bean paste
  • 350 g all-purpose flour or cake flour
  • 1-1/2 tsp baking powder
  • 2 pinches of baking soda
  • 30 g sifted flour (for the vanilla biscuits)
  • 30 g sifted cocoa powder (for the chocolate biscuits)


  1. All ingredients should be at room temperature.
  2. Sift the flour with the baking powder and soda. Set aside.
  3. In a bowl, combine the powdered sugar and soft butter.
  4. Mix with a soft spatula until the powdered sugar melts into the butter.
  5. Add the granulated sugar, eggs, zest, and vanilla, and mix very well until fully incorporated.
  6. Add the sifted ingredients and fold to incorporate.
  7. Divide the dough into two and place in separate bowls. In one, add the rest of the flour, and in the other, add the cocoa and knead to incorporate.
  8. Take 50 g of vanilla dough and shape it into a thin rope.
  9. Take an equal amount of chocolate dough and shape it into a thin rope.
  10. Twist the two ropes together to create the two-color dough.
  11. For an elongated shape, cut pieces of twisted dough about 5-6 cm long or larger if you want to make round braids.
  12. You can keep the two flavors separate if you like.
  13. Arrange on a baking sheet lined with parchment paper.
  14. At this stage, if you want, brush them with an egg wash to make them shiny after baking.
  15. Place them in a preheated convection oven at 160ºC.
  16. Bake for about 20 minutes until they turn golden.
  17. After baking, let them cool completely.
  18. Store them in an airtight container for many days.


Source: Argiro Barbarigou