Black and white cookies

135 minutes

1.

Sieve icing sugar into a mixing bowl . Add the flour, salt, vanilla pulp and butter in small pieces. First knead with the dough hook of the hand mixer, then with cool hands to form a smooth dough

2.

Weigh 500 g of dough and wrap in foil. Knead cocoa under the remaining dough (approx. 360 g), also wrap in foil and refrigerate for approx. 1 1/2 hours. Then weigh approx. 100 g light and 125 g dark dough

3.

Roll out the light dough on a well-floured work surface into a rectangle (4 x 25 cm). Roll out the dark, weighed dough into a rectangle (5 x 25 cm) and cut into 5 wide strips (1 x 25 cm). Work exactly, otherwise you can't put it together afterwards. Cut the light-colored dough into 4 wide strips (1 x 25 cm). Approx. Chill for 15 minutes

4.

Lightly whisk the egg white. Approx. Roll out 175 g light-colored dough on floured foil to a thickness of approx. 2 mm and cut straight into a rectangle (approx. 18 x 25 cm). Brush the cold strips with egg white and place them lengthways in a checkerboard pattern in the middle of the dough sheet (3 strips of dough alternately next to each other and on top of each other)

5.

Also brush the pastry sheet with egg white and roll up the strips tightly. Press the edges together well and shape them into a square bar. Approx. Chill for 45 minutes

6.

Roll out the remaining dough, also on floured foil, into a dark and a light rectangle (approx. 17 x 25 cm). Brush the light dough thinly with egg white. Place the dark dough exactly on top and carefully roll it up from the long side. Chill the roll for approx. 45 minutes

7.

Cut the well-cooled roll into approx. 0.5 cm wide slices. Place on 2 baking sheets lined with baking paper, leaving a little space between the biscuits. Bake one after the other in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 10–12 minutes. Take out of the oven, carefully place on a wire rack and let cool down

8.

Also cut the chessboard roll into 0.5 cm wide slices, bake as described above and let cool down

9.

Waiting time approx. 2 1/4 hours