Prep Time 10′ Baking Time 20′ Yields 35
Ingredients
- 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)
Instructions
- All ingredients should be at room temperature.
- Sift the flour with the baking powder and soda. Set aside.
- In a bowl, combine the powdered sugar and soft butter.
- Mix with a soft spatula until the powdered sugar melts into the butter.
- Add the granulated sugar, eggs, zest, and vanilla, and mix very well until fully incorporated.
- Add the sifted ingredients and fold to incorporate.
- 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.
- Take 50 g of vanilla dough and shape it into a thin rope.
- Take an equal amount of chocolate dough and shape it into a thin rope.
- Twist the two ropes together to create the two-color dough.
- For an elongated shape, cut pieces of twisted dough about 5-6 cm long or larger if you want to make round braids.
- You can keep the two flavors separate if you like.
- Arrange on a baking sheet lined with parchment paper.
- At this stage, if you want, brush them with an egg wash to make them shiny after baking.
- Place them in a preheated convection oven at 160ºC.
- Bake for about 20 minutes until they turn golden.
- After baking, let them cool completely.
- Store them in an airtight container for many days.
Enjoy!
Source: Argiro Barbarigou
