Two-colored crumbly cookies

These magnificent two-tone crumbly cookies can
be stored for a long time.

National dish
Approximately for 45 pieces:
• 250 g of flour
• 1 egg
• 125 g of cold butter
• 80 g of sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 teaspoon of grated lemon
zest
• 2 tablespoons of cocoa powder
• 2 tablespoons of milk
• 1 egg white
Preparation time: about 50 minutes
Cooling time: about 1 hour
Baking time: about 20 minutes
Each piece contains about 210 kJ/50 kcal
1. Sift the flour, pile it on the work surface, and make a well in the center. Crack the
egg into it, and around it distribute small pieces of butter, sugar, vanilla sugar, salt, and lemon
zest
2. Chop all the ingredients with a knife until they resemble fine crumbs, then knead with your hands into a homogeneous and firm shortcrust pastry.
Divide it into two parts. Dissolve the cocoa in the milk and mix it into one half of the dough until it
becomes uniformly dark.
3. Lightly flour the work surface. Roll each half into a rectangular sheet
about 3 mm thick. Beat the egg white and brush the light sheet with it. Place the dark sheet on top, press both sheets together, and roll them tightly
into a log. Wrap the log in plastic wrap and refrigerate for about 1 hour.
4. Preheat the oven to 180°C. Line a baking sheet with parchment
paper.
5. Cut pieces from the log about 1-2 cm thick and place them
on the baking sheet. Bake in the oven (middle rack at
160°C) for 15-20 minutes.