Marble cookies on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/mramornoe-pechene/Notes on ingredients:

      Butter. The oil can be used from 72% fat content and above. But keep in mind that with higher fat content, the dough will be more crispy. That is, 80-82.5% will still be optimal.

      Powdered sugar. The very fine texture of powdered sugar gives a more delicate dough due to the fact that the powder dissolves faster and better than even the finest sugar.

      The yolks. It's the yolks that are used here, not the whole eggs. Due to this, the cookies turn out to be more tender and melting in texture. I personally would not recommend whole eggs in this case, but if you still decide to replace them, then proceed from the average weight of one yolk of 20 g.

      Cocoa powder. For this cookie, you can use either regular or alkalized cocoa powder. I used a regular one this time. With alkalized chocolate, the chocolate part of the cookie will be darker in color and slightly more saturated in taste.

      Flour. Since the dough in this recipe is shortbread, flour is not needed strongly. Ordinary flour of the highest grade with a protein content of about 10% is suitable. Even better is flour for cakes with 8-9% protein. With a stronger bread flour, the dough will turn out to be tougher.

      Vanilla. I used vanilla in this recipe. the essence. You can replace it with vanilla sugar – it will take 1 tsp. for vanilla dough and 1/2 tsp. for chocolate. The amount of powdered sugar with such a replacement will need to be reduced accordingly.

      Orange peel. It is needed to flavor the dough. Replacing it with lemon is not worth it – it will go worse with chocolate. But you can just exclude it if you don't like the citrus flavor in baking.

      We proceed to cooking.

      We prepare a light dough. Beat the butter with powdered sugar and orange zest until creamy.

      Gradually add the vanilla essence and yolks, whisking well after each addition.

      Add salt and flour, knead the dough.

      We divide it into 4 equal parts, form a rectangle of about 10 * 15 cm from each, wrap it in foil and put it in the refrigerator.

      In a similar way, but with the addition of cocoa, we knead the chocolate dough.

      We divide it into 2 parts, and we also put it in the refrigerator. Cool the dough to such a condition that it can be rolled out. To speed up the process, you can use a freezer.

      Alternately roll out the cooled dough – two pieces of chocolate and three white – into rectangular layers about 3 mm thick. The easiest way to roll is between sheets of parchment paper.

      We stack the layers on top of each other – white, chocolate, white, chocolate, white.

      We roll it into a roll and press it down.

      Fold it in half and press it down again. We form a cylindrical log.

      We roll out the last piece of dough into a rectangle and wrap a log in it. We wrap it in cling film and put it in the freezer – keep it until the dough sets so that it can be sliced.

      Cut into 5 mm thick medallions and place on a baking sheet lined with parchment (I have a silicone mat).

      Bake in a preheated 180 degree oven for 12 minutes per batch.

      Cool and serve.

      Have a nice tea party!



       This marble cookie recipe has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!