Candy cane twist cookies

To make the candy cane twist cookies, pour 230 grams (approximately 2 cups) of flour 1, the almond flour 2, and the cold butter in pieces 3 into the bowl of a stand mixer fitted with a paddle attachment.

Run the machine to get a sandy dough, then add the powdered sugar 4 and knead for about 1 minute. Add the lightly beaten egg 5 and work the dough until you get a soft and smooth consistency 6.

Pour the obtained shortcrust dough onto the work surface 7 and knead it to get a homogeneous dough. Divide the dough into two equal parts using a scraper or a knife (8-9).

Place the two doughs in separate bowls: in one, add the remaining 20 grams of flour and the ground ginger 10 and mix to combine; in the second, add the cocoa 11 and cinnamon 12.

and mix it as the previous one 13. Now that the doughs are ready 14, flatten them slightly, wrap them in plastic wrap 15, and let them rest in the refrigerator for at least an hour (or more).

After the resting time, take the doughs, lightly flour the work surface, and form the same number of logs from both doughs, about 0.5 cm (approximately 3/16 inch) thick 16. Use a scraper to cut each log into strips about 15 cm (approximately 6 inches) long (17-18).

both white and black 19. Place the logs side by side on a tray and let them rest again for about 10 minutes in the refrigerator, covered with plastic wrap without pressing them. They need to be very cold before continuing to work on them. After the necessary time has passed, take the logs, place a cocoa strip next to a white one and with a brush, slightly wet one of the two with water 20; then try to twist the two sticks together 21.

and without pressing, complete the twisted log 22; gradually place the bi-color logs on a tray and put them back in the fridge for another 10 minutes. This step also helps make the logs more workable. After the resting time, take the bi-color logs and lengthen the ends of the log by working with your hands to blend the white and black doughs together 23. The log should be approximately 1.5 cm (about 5/8 inch) in diameter, cut off the ends with a knife 34.

Bend one side to form the classic Christmas candy sticks 25. Place on a baking sheet lined with parchment paper 26 and bake in a preheated static oven at 340°F for 15 minutes on the middle rack. Once cooked, remove the candy cane twist cookies from the oven 27 and let them cool completely before serving, giving them as gifts, or hanging them on the tree, perhaps with a red ribbon!