Chess cookies

1 Let's prepare the vanilla dough.

2 Mix softened butter with powdered sugar, a pinch of salt and vanilla sugar until smooth. Add an egg. Mix well. Add ground almonds and flour. Stir until all ingredients are combined into one smooth mass.

3 Gather the dough into a ball, wrap it in film and put it in the refrigerator for an hour.

4 We prepare chocolate dough in the same way.

5 Mix softened butter with powdered sugar and salt until smooth. Add an egg. Mix well. Add cocoa powder, ground almonds and flour. Stir until all ingredients are combined into one smooth mass.

6 Gather the dough into a ball, wrap it in film and put it in the refrigerator for an hour.

7 Roll out the chilled dough between two layers of cling film and shape it into a rectangle. It is convenient to roll out between two cutting boards with smooth edges.
Try to make the most identical rectangles from vanilla and chocolate dough. The thickness should be approximately 5 mm.

8

Grease one layer with a little beaten egg and place the second layer on it.

This dough begins to melt very quickly, so after each manipulation it is better to put it back in the refrigerator or freezer for a couple of minutes. Then it will be easier to work with him.

9 We take out the cooled glued rectangles and trim the edges with a sharp knife.

10 Cut the layer in half.

11 Grease one part with egg and place the second part on it. Glue with a little pressure.

12 Cut the resulting block lengthwise into strips 5 mm thick.

13 Then we take four strips and, after coating them, glue them together, observing a checkerboard pattern.

14

There should be a black stripe above the white stripe, etc.

15 Cool the resulting pieces again.

16 Cut crosswise into pieces 3-5 mm thick.
Place the cookies on a baking sheet lined with parchment.

17

Bake at 180 degrees for 15-20 minutes.

Bon appetit!