2 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup confectioners' sugar
1 cup butter or margarine, cut into small pieces
2 tablespoons vanilla extract
2 large egg whites
240 grams semisweet chocolate, cut into small pieces
2 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup confectioners' sugar
1 cup butter or margarine, cut into small pieces
2 tablespoons vanilla extract
2 large egg whites
240 grams semisweet chocolate, cut into small pieces
In a bowl, combine the flour, cocoa powder, confectioners' sugar, and butter or margarine
Beat with two forks until it forms a crumbly mixture
Add the vanilla extract and egg whites, mix until smooth
Form a ball and knead on a floured surface to distribute the butter or margarine evenly
Wrap the dough in wax paper or aluminum foil, sprinkled with flour
Refrigerate for 1 hour
Preheat oven to 170°C (moderate)
Grease two pans or baking sheets
Divide the dough into four pieces and work with one piece at a time, refrigerating the others
Cut each piece into four parts
On a floured surface, open each piece with your hands to form a 22cm long roll
Place the rolls in a baking sheet and shape them like cookies: bring the two ends of each roll together to the middle, crossing them
Bake in preheated oven
Remove from baking sheet still warm and let cool
The sides will harden as they cool
Meanwhile, melt the chocolate into small pieces in a saucepan over low heat
Dip one side of the rolls in this chocolate and let excess drip off
Let it set slightly and refrigerate.
