Description
Delicious and beautiful.
Ingredients
-
Butter
400 g
-
Flour
4 cup
-
Sour cream
200 g
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Leavening agent
1 tsp
-
Sugar
1 cup
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Cocoa powder
2 Tbsp
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Walnuts
0.5 cup
-
Cinnamon
0.5 tsp
Cooking
Light dough: softened butter cut into pieces, add the flour and grind into crumbs.
Add baking powder and sour cream.
Knead the dough, wrap in cling film and put in the fridge for 40 minutes.
Dark dough: softened butter grind and mix with flour into crumbs.
Add sugar, cocoa, cinnamon, mix well.
Nuts grind in a blender or RUB on a small grater and add.
All mix well: the dough should get in the form of chips.
Now take out of the refrigerator the light dough, sprinkle work surface with flour and roll out into a thin layer, from top to pour the dark dough and press with your hands so dark the dough stuck to the light.
Gently roll tight roll from the wide edge.
The roll is a long one (you can divide the light dough into 2 parts and dark in 2 and make 2 rolls).
Cut the roll crosswise into rolls in the thickness approximately 1 see
Protiven grease with vegetable oil and lay out biscuits on a small distance from each other.
Bake for 10-15 minutes at a temperature of 180-190 degrees.
Bon appetit!!!
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