Zebra Nut Cookies

Sift the flour into a bowl. Make a well in the middle and add all the ingredients for the light dough. Knead quickly with the dough hook of the hand mixer or with your hands to form a smooth dough.

Cut the dough in half. Wrap one half in foil and refrigerate. Knead the ingredients for the dark dough under the other half. Also wrapped in foil, leave to cool for about 1 hour.

Roll out both doughs on a lightly floured work surface into a rectangle (approx. 9 x 20 cm). The dough should be rolled out thinly, approx. 2 - 3 mm.

Place one layer of light dough on top of each layer of dark dough. Distribute the nuts evenly between them. When the layer is approx. 4 cm high, carefully roll over it with the rolling pin so that a fairly smooth surface is created and any air holes can escape.

Place the dough block on a plate or a cutting board and cover it with foil and place it in the freezer for about 1.5 hours (or if it's cold enough outside, go outside ;-)).

Then cut the dough lengthways into approx. 4 cm wide strips with a sharp saw knife. Then cut the individual strips into pieces approx. 7 mm thick. Bake on a baking sheet lined with baking paper in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 10 - 12 minutes.

Then pull the baking paper from the baking sheet onto a wire rack to cool down. If you like, you can sprinkle the cooled cookies with a little melted chocolate couverture.