Two thinly rolled doughs, one cocoa and one plain, are layered, rolled together, and sliced. The cookies are sprinkled with roughly chopped hazelnuts and baked. The spiral pattern on the cut sides adds a polished look to lunchboxes and brunch platters.
Beat the butter and granulated sugar until creamy. Add the egg, then mix in the flour and baking powder to form a soft dough.
Add the cocoa powder to half the dough and knead each portion separately. Wrap both portions and refrigerate for 15 minutes.
Roll each dough portion out thinly, stack them, and roll them together tightly. Cut into 1 cm-thick slices.
Sprinkle the slices with roughly chopped hazelnuts and bake in an oven preheated to 175°C / 345°F for 15 minutes, until the edges color lightly.
Do not slice the dough before it rests; warm dough may be crushed as you cut it, ruining the pattern. Allergens: contains gluten (flour), milk and dairy products (butter), eggs, and tree nuts (hazelnuts).
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