Knead the butter with sifted powdered sugar and salt. Add the sifted flour and divide the dough into two parts. Mix one part with the cocoa powder. Leave the two portions of dough in turns in aluminium foil during 2 hours in the refrigerator.
Heat oven to 190 degrees. Cut a piece of each portion of dough and spread them out on a floured surface so that they are 2 mm thick.
Paint a plate of mass with the clear whipped. place over the other and form a rounded bar. Or form with clear mass and with you cure it rectangular bars, PIN arlas with egg and join them to form a checkerboard. Wrap the bars with light or dark mass.
Leave the dough in the refrigerator until it is consistent and then cut into slices of 1/2 cm thick.
Cook pasta to average height during 10 minutes, until they acquire a light yellow tone.
Allow to cool slightly on the baking tray, then detach with a wide knife and let cool completely on a wire rack.
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