Bi-Colored Cookie

Mix all ingredients together, except for the white chocolate

Divide the dough into two equal parts

And in one half, add the white chocolate

Let it rest in the refrigerator for 1 hour, wrapped in aluminum foil

Shape strips of 1 cm thickness and 2 cm width with the dough

After they're ready, cut off the ends to make them all the same size

Cut the strips in half lengthwise with a long knife or spatula

Take an egg white lightly beaten and brush the strips, alternating two by two: one white and one black

Place double strips on top of another double strip, alternating colors

Cut the strips into squares 1 cm thick

If you prefer these cookies round: open the dough to a thickness of 1 cm

With a cookie cutter with a diameter of 5.5 cm, cut the same number of rounds from both doughs

Remove the center of each round with a smaller cookie cutter (2.5 cm in diameter) and replace the center of the dark dough with the light dough

Place in a greased baking dish and bake in a medium oven (180°C), preheated, for 15 to 18 minutes or until lightly golden

Yield: 755g

210 calories per 50g.