Leave it at room temperature and whisk away the softened butter

Sift in the sugar powder and mix

Divide the eggs into two and mix

Mix in the vanilla oil

Whip until the ivory color comes out
(The higher the air content, the more crisp the cookie is.)

Sift together the flour and almond powder and mix as if cutting with a spatula
If you can't see the raw powder like the picture, divide it into 220g and 318g

*220g white dough*
And make it into a lump

*318 g cocoa dough *
Sift in cocoa powder and mix

Wrap each dough in plastic wrap and roll with a rolling pin
(As shown in the picture, if you push with a 1cm-thick square bar next to you, you can push it to a certain thickness.)

Remove 100g of cocoa dough and work separately

Leave it in the refrigerator for an hour

Apply the white part like glue
(The order of the colors you upload is irrelevant)

Cut it in half vertically

Put the egg white on top and stick it on top

Slice 4 pieces vertically

Stack the patterns so that the cross section is checkered
(Apply the white to fix it every time you stack it.)

Roll the remaining 100g of cocoa dough into 16x24cm

Put on the white and cover it with the checkered batter

Freeze for 20 minutes with plastic wrap on!

Cut it into 8mm thick pieces

Panning on baking paper

Bake in a 175-degree oven for about 12 minutes

The mosaic cookie is complete!!
It's crispy vanilla and cocoa cookies
*If you ripen it for a day in an airtight container
The flavor of butter and vanilla goes up.*