Two-color shortbread

Ingredients

• 0.5 tsp dry yeast
• 1 egg + 1 protein
• flour - 300 g
• 100 g roasted hazelnuts
• cocoa powder
• 2–3 st. l. milk
• butter - 150 g
• sugar - 100 g
• salt

Cooking

Step 1

Grind 100 g of nuts with sugar in a blender. Rub the softened butter in a bowl with a wooden spoon until creamy. Add nut mixture, egg, salt and diluted in 1 tbsp. l. milk yeast. Mix well.

Step 2

Add the sifted flour and mix quickly with a spatula. Put the mixture on the working table, roll out the dough. If it gets too hard, add some milk. Wrap the dough in cling film and place in the refrigerator for 10 minutes.

Step 3

Take a third of the dough, leaving the rest in the refrigerator, roll out a not very thin layer and sprinkle with cocoa. Cut the layer into 4 parts and roll out again. Repeat this operation 2 times so that the cocoa mixes well with the dough, then wrap in cling film and refrigerate until use.

Step 4

Preheat the oven to 180ºС. Roll out the reserved dough, not sprinkled with cocoa, into a 1 cm thick layer. Using a dough cutter or a glass, cut circles with a diameter of 5 cm from the dough. Put them on a sheet of baking paper. Roll out the dough with cocoa into a thinner layer than the previous one.

Step 5

Using star cutters, cut out stars slightly smaller than the circles of dough. Spread light cookies with whipped protein, put brown stars on top. Bake in the oven for 15 min. Before removing the cookies from the oven, place the nuts soaked in the remaining protein in the center of each star. Bake for 2-3 more minutes

Step 6

Place the finished cookies in a single layer on a serving dish and let cool completely.