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1
Preheat the oven to 350 F.
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2
Combine cocoa, coconut milk and agave in a bowl and mix well until you get a very smooth cream.
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3
Add in the melted coconut oil and melted chocolate, mix well and lastly add in the cassava flour.
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4
Knead the dark dough by hand for a few minutes, then transfer it on a wooden board and roll it down with a rolling pin until 1/4 of an inch thick
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5
Prepare the white dough by mixing cassava and tigernut flour in a bowl.
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6
Add in the melted coconut oil, the coconut milk, agave and vanilla extract.
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7
Knead well for a few minutes then transfer the white dough on top of the flattened dark dough and roll it down with a rolling pin until it covers completely the dark layer on the bottom. Make sure the 2 layers have the same thickness, then cut away the rims that are only one color (if any).
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8
Once you have two layers of dough (the white atop the black), cut away a stripe of dough and place it neatly on top of another stripe so that it's completely flush, creating a sandwich. You should now have four layers total. After each new layer, press down the tower lightly with the rolling pin to make it stick together, careful not to press to hard to compress the tower.
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9
Then move the 4 layer wall and place it on top of the remaining dough. Cut away the flush stripe, creating a 6 layer wall. Continue this process, moving the new stack of layers on top of the remaining dough, until you run out of dough and you created a very tall tower of layers. You should have 6 layers, 12 stripes in total.
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10
Flip the tall multilayered dough carefully onto the cutting board, cut it in stripes 1/4 of an inch thick and make rectangular cookies.
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11
Place your Ritornelli cookies on a baking pan lined with parchment paper. Bake for 20 minutes and let them cool down completely before serving
