Sandy black and white pastry

Ingredients for 1 servings:

• 250 g butter
• 125 g powdered sugar
• 250 g flour
• 50 g hazelnuts, ground
• 25 g cocoa powder
• 4 drops of rum flavoring
• 75 g cornstarch
• 4 drops butter-vanilla flavoring

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the butter with the sifted powdered sugar until light and fluffy. Gradually stir in the flour. Divide the dough exactly in half (625 g dough, so 312.5 g per half). Work the nuts, cocoa, and rum flavoring into one half. Mix the cornstarch and vanilla flavoring into the other half. Roll out the light and dark dough, not too thinly, cut into strips or, for example, arrange them together to make snails. Chill overnight. Bake at 180°C for 10-15 minutes. For a checkerboard pattern, roll out the dough to about 8 mm thick and cut into equal-width strips. Place a light strip next to a dark strip. Now place a light strip on the dark strip and a dark strip next to the light strip. Continue a few more rows upwards, if desired. If you like, you can also roll this checkerboard pattern in a thin layer of light or dark dough. For a snail pattern, roll out the dough to about 4 mm thick, place them exactly on top of each other, and roll up tightly (important!). Makes about 50 cookies. It’s best to store these in an airtight container for a few days. It’s best to store jam-filled cookies in the same container, as this makes the black-and-white pastries extra tender. Alternatively, you can also add an apple slice. Remove these after 1-2 days!