Chocolate Diamonds

2017-09-09
  • Yield : 85 cookies
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 46m
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Ingredients

  • 1 pound plus 3 1/2 tablespoons butter
  • 2 1/2 cups sugar
  • 1 vanilla bean
  • 1/4 cup cocoa powder
  • 6 cups cake flour
  • 1 teaspoon cinnamon

Method

Step 1

Preheat oven to 375 degrees F.

Step 2

Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.

Step 3

Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.

Step 4

Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.

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