Cocoa and Almond Swirls



350 g Manitoba flour
100 g ground almonds
30 g unsweetened cocoa powder
1 packet of baking powder
1 pinch of salt
75 ml corn oil
150 g of corn malt (corn syrup)
1 cup of rum
100 ml of warm water

Stir together the well sifted flour and cream of tartar, almonds and salt.
Divide this mixture into two bowls, add the sifted cocoa to the first one.
Mix all liquid ingredients in a separate bowl: oil, malt, rum and water and pour half of it into each bowl.
Stir well until combined and work the dough with your hands.
Roll out between sheets of parchment paper the white ball into a rectangle and do the same with the brown one (cocoa).
Overlap the two rectangles and cut lengthwise 1 cm high.
Roll it firmly and place it on its own baking sheet.
Bake in preheated oven for about 15 minutes at 180 degrees (medium hot oven).


Chef: Elettra from Veganblog

  1. Mimi 20 April 2010 at 13:45

    Elettra these are the most beautiful cookies tui has ever produced! Nice nice nice: D

  2. Mimi 20 April 2010 at 13:45

    Elettra these are the finest biscuits you’ve ever made! Nice nice nice: D

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