BICOTTI A CUORE BICOLORI
Two-tone heart shaped biscuits
Ingredients (makes 36)
500g 00 flour
300g fridge cold butter
3 fridge cold egg yolks
200g brown sugar
A pinch of salt
50g bitter cocoa powder
You will also need a food mixer and two heart shaped cookie cutters one smaller than the other.
Put the butter into a mixer bowl, add the brown sugar and salt. Work at moderate speed until you have obtained a homogeneous and creamy dough. Add the yolks and the flour in small amounts and work until they are well incorporated.
Transfer the dough to a clean worktop and knead it for a few seconds to compact it. Divide the dough in half and transfer one of the two parts back in the mixer. Add the cocoa and work until the cocoa is well incorporated. At this point you will have two lots of dough, one white and one chocolate brown. Wrap them in cling film separately and leave them to rest in the refrigerator for at least one hour.
Take the two balls of dough out of the fridge and roll them out with a rolling pin to a thickness of 1-2 cm. Using a heart-shaped pastry cutter, make the first biscuit. Using a smaller heart-shaped pastry cutter, cut the biscuit, in order to obtain a larger “empty” heart and a smaller “full” one.
Separate the two parts and set them aside. Switch to the cocoa pastry and do the same with the smaller cutter.
Line two oven trays with parchment paper, place the larger cocoa heart cookies and place the small white heart in the center, in order to create a two-tone effect. Repeat the same operation also for the larger white heart, placing the brown biscuit in the center.
Bake the biscuits in a preheated oven at 180 ° for 15 minutes on the low shelf. Take them out of the oven and let the biscuits cool down on the tray before removing them.
They can be kept for a week in a sealed container. The pastry (both white and cocoa) can be kept in the refrigerator for 3-4 days. Alternatively, you can freeze it for about 1 month.