two flavors of biscuits Italy Recipe

First, make the shortcrust dough. Mix the softened butter, sugar, salt, and egg yolks in a bowl until creamy, then add the milk, vanilla, and flour and mix briefly to create a smooth mixture.

Divide the dough in half, add coffee to one of the two halves and knead quickly. To make the color more even, after adding the coffee, let the dough rest at room temperature before kneading it again.
Wrap each loaf of bread in plastic wrap and let them rest in the refrigerator for at least 30 minutes.

Separately, on a lightly floured work surface, roll out the light and dark shortcrust dough with a rolling pin to form a sheet about 0.5cm thick.
Take two cutters of your choice (I chose a scalloped round one and a small heart shape, but you can use any cutter as long as one of the two is much smaller than the other) and use a large cutter. Create a biscuit, then create a biscuit with the following tools: The small one is the decoration in the center of the biscuit.

Do the same with both shortcrust pastries, carefully inserting the bright hearts into the dark biscuits and vice versa.

Place the biscuits on a baking tray lined with baking paper (or lightly oiled) and bake in a preheated static oven at 180C for about 10-15 minutes (12 minutes was enough for me).

Now you have biscuits in two flavors. Let cool before eating.