Large Two-tone Coppiette Cookies

The “large two-tone coppiette cookies” are delicious shortcrust pastry biscuits that blend two flavors and two colors. Here is the recipe to prepare them:

Ingredients

• 250 g of flour 00
• 125 g of sugar
• 125 g of soft butter
• 1 egg
• 1 yolk
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• 1 tablespoon of unsweetened cocoa powder

Preparation

1. In a large bowl, combine the flour and sugar, then add the diced butter and work the mixture until you get a sandy consistency.
2. Add the egg, yolk, vanilla extract, and pinch of salt, and then work the dough until you get a smooth and uniform ball.
3. Divide the dough into two equal parts. In one of the halves, add the unsweetened cocoa and knead until the color is uniform.
4. Wrap the two doughs separately in cling film and let them rest in the refrigerator for at least 30 minutes.
5. Take a piece of dough from each color and shape into cylinders about 1 cm in diameter. Pair a light and a dark cylinder side by side.
6. Cut segments of about 5-6 cm to form the “coppiette” and place them on a baking sheet covered with parchment paper, leaving a little space between them.
7. Preheat the oven to 180 °C and, once hot, bake the coppiette for about 15 minutes or until they are slightly golden.
8. Remove from the oven and let cool completely before serving.

Curiosity

The large two-tone coppiette cookies are perfect to accompany tea or coffee, but also as a homemade gift. Moreover, you can play with the doughs by creating different shapes or alternating colors for an even more spectacular effect.