2 1/3 cups all-purpose flour - 350g
7 tablespoons unsweetened cocoa powder - 40g
1/2 teaspoon active dry yeast - 2g
1/3 cup unsalted butter, at room temperature - 80g
1/3 cup confectioners' sugar - 60g
3 tablespoons Karo syrup - 60g
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts or hazelnuts - 50g
60g of finely grated semi-sweet chocolate
For decorating
Melted white chocolate
2 1/3 cups all-purpose flour - 350g
7 tablespoons unsweetened cocoa powder - 40g
1/2 teaspoon active dry yeast - 2g
1/3 cup unsalted butter, at room temperature - 80g
1/3 cup confectioners' sugar - 60g
3 tablespoons Karo syrup - 60g
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts or hazelnuts - 50g
60g of finely grated semi-sweet chocolate
For decorating
Melted white chocolate
Sift the flour with the cocoa powder and yeast, and reserve
Place the butter or margarine in a bowl and beat it with an electric mixer until creamy
Add the confectioners' sugar and Karo syrup and beat well
Add the eggs and vanilla extract and beat again
Gradually add half of the sifted ingredients and beat until well combined
Add the chopped nuts and chocolate, and beat well
Add the remaining sifted ingredients and mix well with a wooden spoon
Divide the dough in half and shape each part into a 24cm long roll
Wrap the rolls in plastic wrap and refrigerate for 1 hour, until the dough is firm but not too hard
Preheat the oven to moderate temperature (180°C)
Butter several baking sheets
Working with one piece of dough at a time, divide each roll into slices about 1cm thick
Gently shape and roll each slice into a slightly thicker rope, about 20cm long
Place the rope in a baking sheet, cross the ends, twist, and tuck under
Leave some space between the rolls
Bake for 10 minutes or until the edges start to brown
Remove with a spatula and let cool
Store in an airtight container
If desired, decorate with melted white chocolate
Yields 50 cookies.
