1/2 cup Biscuits roses de Reims powder (6 biscuits crushed thinly)
4 Tbsp butter, melted
A few drops of red coloring (optional)
1/2 tsp baking powder
1 large egg
1/2 cup all-purpose flour
2/3 cup hazelnut flour
1.5 Tbsp confectioner’s sugar
For the chocolate dough:
2/3 cup + 1 Tbsp all-purpose flour
2 Tbsp quality unsweetened cocoa powder
1/2 cup confectioner’s sugar
2/3 cup hazelnut flour
1/2 tsp baking powder
1 large egg
4 Tbsp butter, melted
Note: Prepare the two doughs separately, but following the same steps.
Melt the butter. Add the red coloring if using (or cocoa powder) and mix well, until smooth.
Sift separarely the flour, baking powder, hazelnut flour and confectioner’s sugar.
Place the dry ingredients — include the Biscuits Roses de Reims powder for the pink dough — in a mixing bowl (or the bowl of a stand mixer) and add the melted butter progressively. Mix until everything is well blended.
Add the egg. Mix until you have a homogeneous dough that you will shape into a ball. Wrap it in plastic and place in the fridge for 2 hours.
At this stage, follow the same steps to do the second dough, chocolate if you started with pink, or vice versa.
Once the doughs rested, roll each of them flat, 1/3 inch thickness.
Preheat your oven at 350 F.
Cut long strips in each, and place them next to each other, chocolate/pink and so on. Make sure that they stick to each other. If necessary, use a rolling pin to make this happen.
Cut cookies using a cookie cutter of the shape you like and place them on a cookie sheet.
Bake them for 10 min. Let cool on a cooling rack. These cookies keep well in an air-tight metallic box, that is, if you can resist for that long.
For 24 cookies