Ritornelli Cookies Recipe

Ingredients

• 1¼ oz (35 g) cocoa powder
• 1¼ fl oz (35 ml) coconut milk
• 1¼ fl oz (35 ml) agave syrup
• ½ oz (10 g) coconut oil, melted
• ½ oz (10 g) dark chocolate, melted
• 2 oz (60 g) rice flour, or cassava flour

• 3½ oz (100 g) rice flour, or cassava flour
• 1 oz (30 g) almond flour or tigernut flour
• 1½ fl oz (40 ml) coconut milk
• ½ oz (10 g) coconut oil, melted
• 1¼ oz (35 g) agave syrup
• a drop of vanilla extract

1. Preheat the oven to 180ºC/Gas Mark 4.
2. Combine the cocoa, coconut milk and agave in a bowl and mix well until you get a smooth cream.
3. Add the melted coconut oil and melted chocolate, mix well, then add the rice flour.
4. Knead the dough by hand for a few minutes, then transfer to a wooden board and roll it 5 mm (¼in) thick.
5. Prepare the white dough by mixing the rice flour and almond flour in a bowl.
6. Add the melted coconut oil, coconut milk, agave and vanilla extract.
7. Knead well for a few minutes, then place the white dough on top of the flattened dark dough and roll it down with a rolling pin until it covers the dark layer on the bottom. Make sure the two layers have the same thickness, then cut away the rims that are only one colour (if any).
8. 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 in total. After each new layer, press down the tower lightly with a rolling pin to make it stick together, being careful not to press too hard to compress the tower.
9. Move the four layer wall and place it on top of the remaining dough. Cut away the flush stripe, creating a six 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 have a tall tower of layers. You should have six layers and 12 stripes in total.
10. Flip the dough carefully onto the board, cut it in 5 mm (¼in) stripes and cut out rectangular cookies.
11. Place the cookies on a baking tray lined with parchment paper and bake in the oven for 20 minutes. Allow to cool before serving.