CHESS COOKIES

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHESS COOKIES

ALMOND SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

All-purpose flour 100 g 43%

Butter 82% 55 g 24%
Icing sugar 40 g 17%
Almond powder 15 g 6%
Sea salt 1g <1%
Whole eggs 20 g 9%

1 Sift the flour and the icing sugar into a mixer bowl. Add salt, almond powder and finely diced cold
butter. Mix with the paddle attachment at low speed until fine crumbs are formed.

2 Add the eggs and mix in the mixer until homogeneous.

3 Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm so
that you get an even rectangle.

4 Put the rolled dough in the fridge for 12 hours to stabilize.

CHOCOLATE SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

All-purpose flour 85 g 37%

Cocoa powder 15 g 6%
Butter 82% 55 g 24%
Icing sugar 40 g 17%
Almond powder 15 g 6%
Sea salt 1g <1%
Whole eggs 20 g 9%

1 Sift the flour, cocoa powder and icing sugar into a mixer bowl. Add salt, almond powder and finely
diced cold butter. Mix with the paddle attachment at low speed until fine crumbs are formed.

2 Add the eggs and mix in the mixer until homogeneous.

3 Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm so
that you get an even rectangle of the same size as the almond shortcrust.

4 Put the rolled dough in the fridge for 12 hours to stabilize.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHESS COOKIES

COOKIE ASSEMBLING

Ingredients

Prepared almond shortcrust dough

Prepared chocolate shortcrust dough
1 beaten egg

1 After cooling, brush the almond dough with a thin layer of beaten egg. It is needed to connect the
layers of dough together, so that they do not move during the baking process.

2 Lay the chocolate dough on top of the light-colored dough and press down gently. Cut the dough
lengthwise into 3 equal strips. Brush each strip with a thin layer of beaten egg and place on top of
each other so that the layers alternate. Put the dough in the fridge for 15-20 minutes to stabilize.

3 Then cut the block of colored dough lengthwise into strips 5 mm wide. Brush each strip with the
beaten egg and put 6 strips on top of each other so that the layers alternate to form a
checkerboard pattern. Put the dough back in the fridge for 15-20 minutes to stabilize and then
transfer it to the freezer for another 15 minutes.
TIP
Always try to stick to the same size. If you initially rolled out the dough to one centimeter, then cut it to one centimeter.

4 Cut the dough into 5 mm thick cookies.

5 Bake them on a perforated silicone mat at 150 °C / 302 °F for 15-20 minutes until golden brown.
Leave to cool down at room temperature.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva