The leopard cookies with pure fine flavour cocoa powder are an absolute eye-catcher on every coffee table.

Recipe for about 50 cookies
Utensils: baking tray and baking paper


300 g soft butter
150 g powdered sugar
1 sachet vanilla sugar
400 g flour
2 tablespoons fine flavour cocoa powder
1 egg white
Additionally some flour to work with


  1. Beat the butter with the powdered sugar and vanilla sugar until fluffy. Then quickly knead with the flour to a smooth dough.
  2. Divide the dough into 2 portions and knead the 1 half with the fine cocoa.
  3. Wrap the 2 doughs in cling film and refrigerate for about 1 hour.
  4. Divide the light and dark dough into 2 portions. Roll out 1 light and 1 dark dough portion on a floured work surface to form an approx. 1 cm thick rectangle and cut into 6 strips (approx. 1 cm wide) each.
  5. Whisk the egg white in between.
  6. First lay one light, one dark and again one light strip next to each other. Press lightly together and brush the surface with egg white. Place a layer of 1 dark, 1 light and again 1 dark strip, press lightly and spread. Repeat the whole procedure 2 more times, i.e. with 2 more layers.
  7. Then cut the resulting block once crosswise.
  8. Roll out the second portions of the light and dark dough to a thickness of approx. 2 mm each, coat the surface with egg white and wrap 1 light dough sheet around the light dough sheet and 1 dark dough sheet around the light dough sheet, press down firmly. Roll up carefully from the long side. Wrap in cling film and chill for 1 hour.
  9. Preheat the oven and cut the roll, which is well cooled for black and white pastry, into approx. 0.5 cm wide slices. Place these on 2 baking trays lined with baking paper, leaving some space between the cookies.
  10. Bake in the oven at 175° (center, fan oven 160°) for about 12 minutes. Remove from the baking tray with the paper and allow to cool.

Rausch products:


Fine flavour cocoa powder