Intrecci Vaniglia e Cacao

Italian Vanilla bean Cocoa Cookies

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Recipe adapted from: Biscotti intrecciati alla vaniglia e cacao


  • 120 gr butter at room temperature
  • 100 gr granulated or light brown sugar
  • 2 egg yolks
  • 40 gr milk
  • 280 gr flour type 00 (cake flour)
  • 15 gr unprocessed dutch cocoa
  • 1 vanilla bean


  1. In the bowl of a stand mixer, beat butter and sugar until the mixture is light and fluffy.
  2. Add, stirring the yolks and milk.
  3. Finally incorporate the flour and mix quickly.
  4. Divide dough in half: in one add the scraped vanilla bean, in the other the cocoa.
  5. Form two dough balls, wrap in plastic wrap and place in the refrigerator for 45 minutes.
  6. Preheat the oven to 350° F (180 ° C), and line a baking sheet with parchment paper.
  7. Remove the dough from the refrigerator.
  8. Get balls the size of a walnut and roll with your hand until you get the cylinders about 15 cm long and 1 cm thick.
  9. Roll two opposite color cylinders with one another and form a spiral.
  10. Arrange the braided cookies on the prepared baking sheet. Bake for 15-20 minutes or until golden brown.
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