Leopard Print Cookies in Almond and Chocolate Flavor with 100% Whole wheat flour

Experimenting with cookies is my latest passion these days. Be it their flavors or designing I am on a spree to try everything, still keeping health of my family on my mind first. This is one of those experiments​😉

These cookies are made with 100% Whole wheat flour, ground almonds and Cocoa powder. Making the leopard print pattern takes a little time but is a pure treat to eyes seeing the end result. Here is a step by step pictorial guide to making the leopard print pattern.

Ingredients:

  • 2 cups Whole wheat flour
  • 1/2 cup ground almonds
  • 2 tbsp and 1 tsp cocoa
  • 1 cup butter
  • 3/4 cup sugar
  • Little milk(as required to make the dough)
  • A pinch of salt

Process:

  • First of all cream butter and sugar with the help of a whisk, till the butter is pale and fluffy
  • Add the flour and salt and mix wellIMG20170519134701
  • Now knead the dough a little by hands, if you feel the need add little milk to combine the dough. The dough should be soft and well combined and should not be very crumbly. If it is very crumbly and falling apart again and again, that means the dough needs some moisture.IMG20170518132913
  • Now divide the dough in three parts. One is the larger and the other two are some smaller portions. The other two being the similar in sizeIMG20170519135404
  • Take the larger sized dough, add ground almonds to it and mix well and keep aside
  • Take one of the smaller sized dough balls, mix 1 tsp cocoa to this very well and keep aside
  • Now take the last smaller sized dough ball and mix 2 tbsp cocoa powder to it
  • Keep all of them covered in the fridge for sometimeIMG20170519140326
  • Now take the dark-colored cocoa dough out and divide it in 6 similar sized ballsIMG20170519154844
  • Take them one by one and flatten in a rectangle about 3*9 size. Do it with your hands on a butter paper.IMG20170519160323
  • Now take out the light-colored cocoa dough from fridge and divide it in 6 similar sized ballsIMG20170519155301
  • Take them one by one and make a log of similar length as the dark cocoa rectanglesIMG20170519160426
  • When all of them are made, carefully lift the light-colored logs one by one and keep on dark-colored cocoa dough rectanglesIMG20170519160436
  • Now roll the dark-colored cocoa sheet over the light-colored log. Roll nicely and keep aside. Do this with all six logs and keep them in fridgeIMG20170519160620
  • Now take out the almond dough from fridge and divide that also in 6 equal portionsIMG20170519163053
  • Take them one by one and roll in rectangle shape, the size should be enough to incorporate the cocoa rolls that you have kept in fridge. Do this on a butter paper, this will make the process easier
  • Once all are rolled, take out the cocoa rolls from fridge and carefully keep them over the almond dough rectangles one by oneIMG20170519163132
  • Roll them and seal the endsIMG20170519163226
  • Now stack them one over the other so as to form a round shape, brushing little water will help them in sticking to each other
  • Make the final roll smoother by rolling over butter paper, cover and keep in fridge for half an hour
  • Take out and cut and place on a baking tray
  • Bake in a preheated oven at 170 degrees for 12-15 minutes till the sides are goldenIMG20170519200026

Cool completely and store in an airtight jar 😊

With the leopard print I made some Checkerboard and Pinwheel cookies also, they are also made with similar kind of dough, if you wish you can check their recipe here.

 

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Author: flavoredwithlovebypriyanka

A complete Foodie by heart who loves to eat and cook, and cook with all the seriousness and lots of love...

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