Recipe for Vanilla Spiral Cookies with Cocoa and Hazelnut Caramel Sauce

Mix all the ingredients for the vanilla dough with your fingertips and form the dough into a ball, wrap it in plastic wrap, and place it in the fridge for 1 hour. Mix all the ingredients for the chocolate dough with your fingertips and form the dough into a ball, wrap it in plastic wrap, and place it in the fridge for 1 hour.

On a sheet of parchment paper, place a ball of dough and cover it with removed plastic wrap. Roll out the cocoa dough into a rectangle of approximately 20x30cm. Do the same with the vanilla dough. Stack the doughs on top of each other and cover with plastic wrap.

Cut this rectangle in half and stack the halves on top of each other. Roll out again thinly with a rolling pin, then form a log and wrap it in plastic wrap. Place it in the freezer for 30 minutes.

Remove the plastic wrap and cut into slices 5 mm thick. Place the slices on parchment paper.

Bake in a preheated oven at 160° for 18 minutes. Let cool on a rack.

To finish: Note that, for the sake of efficiency, I first prepare my vanilla dough, wrap it, and then make the cocoa dough in the same bowl! To obtain two identical rectangles of dough, you can easily mend by cutting off any overhanging edges and placing them in the gaps... a quick roll with a rolling pin and it's done, see photo. It's much easier to cut nice slices if the dough log is stored in the freezer.