Ingredients
Scale
For the Brown Layer:
- 35 gr 1.2 ounces Cocoa Powder
- 35 gr 1.2 ounces Coconut Milk
- 35 gr 1.2 ounces Agave Syrup
- 10 gr 0.35 ounces Coconut Oil (melted)
- 10 gr 0.35 ounces 99% Dark Chocolate (melted)
- 60 gr 2.1 ounces Rice Fluor (OR Cassava Flour if you can’t tolerate grains)
For the White Layer:
- 100 gr 3.5 ounces Rice Fluor (OR Cassava Flour if you can’t tolerate grains)
- 30 gr 1 ounce Almond Flour (OR Tigernut Flour if you can’t tolerate nuts)
- 40 gr 1.4 ounces Coconut Milk
- 10 gr 0.35 ounces Coconut Oil (melted)
- 35 gr 1.2 ounces Agave Syrup
- 1/8 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 F.
- Combine cocoa, coconut milk and agave in a bowl and mix well until you get a very smooth cream.
- Add in the melted coconut oil and melted chocolate, mix well and lastly add in the cassava flour.
- Knead the dark dough by hand for a few minutes, then transfer it on a wooden board and roll it down with a rolling pin until 1/4 of an inch thick.
- Prepare the white dough by mixing cassava and tigernut flour in a bowl.
- Add in the melted coconut oil, the coconut milk, agave and vanilla extract.
- Knead well for a few minutes then transfer the white dough on top of the flattened dark dough and roll it down with a rolling pin until it covers completely the dark layer on the bottom. Make sure the 2 layers have the same thickness, then cut away the rims that are only one color (if any).
- Once you have two layers of dough (the white atop the black), cut away a stripe of dough and place it neatly on top of another stripe so that it’s completely flush, creating a sandwich. You should now have four layers total.
- After each new layer, press down the tower lightly with the rolling pin to make it stick together, careful not to press to hard to compress the tower.
- Move the 4 layer wall and place it on top of the remaining dough. Cut away the flush stripe, creating a 6 layer wall. Continue this process, moving the new stack of layers on top of the remaining dough, until you run out of dough and you created a very tall tower of layers. You should have 6 layers, 12 stripes in total.
- Flip the tall multilayered dough carefully onto the cutting board, cut it in stripes 1/4 of an inch thick and make rectangular cookies.
- Place your Ritornelli cookies on a baking pan lined with parchment paper. Bake for 20 minutes and let them cool down completely before serving.
- Category: Dessert
- Cuisine: Italian