Bicolor flower cookies

Bicolor flower cookies are a delightful and delicious treat perfect for tea time or a pleasant snack. Here is the recipe with an Italian touch.

Ingredients

• 250 gr of all-purpose flour
• 100 gr of powdered sugar
• 125 gr of butter at room temperature
• 1 egg
• 1 pinch of salt
• Vanilla extract to taste
• 15 gr of unsweetened cocoa powder
• Granulated sugar as needed

Preparation

1. In a bowl, sift the flour and powdered sugar. Add the pinch of salt.
2. Cut the butter into pieces and add it to the bowl along with the vanilla extract and egg. Begin to work the ingredients until a homogeneous dough is formed.
3. Divide the dough into two equal parts. In one of the two parts, add the sifted cocoa and knead until the color is well incorporated, thus obtaining a cocoa dough.
4. Form two dough balls, one light and one dark, and let them rest in the refrigerator wrapped in plastic wrap for at least 30 minutes.
5. Once rested, roll out the two doughs separately on a lightly floured surface to obtain two rectangles about 5 mm thick.
6. Lay the light dough rectangle on top of the cocoa one and gently roll with a rolling pin to make them adhere.
7. With a flower-shaped cookie cutter, cut out the cookies being careful to cut so that half of the flower is light and the other half cocoa.
8. Lightly pass the edges of the cookies in granulated sugar to decorate.
9. Arrange the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C for about 10-12 minutes or until they are lightly golden.
10. Remove from the oven and let cool completely before serving.

Curiosity

Bicolor cookies are a classic example of how Italian pastry can combine simplicity and creativity. The use of cocoa to create both a visual and taste contrast is a technique appreciated in many sweet preparations, and these cookies are a perfect demonstration of this balance.