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Two-tone roll
1 serving
From flour, margarine, egg, sugar, grated lemon zest, knead shortbread and divide into two parts. Knead one part with ground nut, the other with cocoa, previously ground in milk. Sprinkle the board abundantly with flour and roll the dough with a rolling pin into a thin layer - first with cocoa dough, then with nut. Put one layer on top of another and roll into a roll. Cut the dough into pencil-thick slices. Grease the baking sheet with butter, put two-tone slices in it and bake them at medium temperature.
From flour, margarine, egg, sugar, grated lemon zest, knead shortbread and divide into two parts. Knead one part with ground nut, the other with cocoa, previously ground in milk. Sprinkle the board abundantly with flour and roll the dough with a rolling pin into a thin layer - first with cocoa dough, then with nut. Put one layer on top of another and roll into a roll. Cut the dough into pencil-thick slices. Grease the baking sheet with butter, put two-tone slices in it and bake them at medium temperature.
margarine - 140 g, lemon - 0.5 pcs., sugar - 150 g, walnut - 100 g, milk - 1 tbsp. spoon, flour - 250 g, eggs - 1 pc., cocoa - 2 tbsp. spoons
