For the white pastry:
self raising flour, 2+1/2 cup
sugar, 1/2 cup
butter, 6 tbsp
fresh cream, 3 tbsp
honey, 1 tbsp
a pinch of salt

For the chocolate pastry:
self raising flour, 2+1/2 cup
120 g sugar, 1/2 cup + 1 tbsp
butter, 6 tbsp
full fat milk, 1/6 cup
unsweetened cocoa powder, 1 oz
egg, 1
a pinch of salt


Knead butter and sugar till they reach the creamy consistency typical of white pastry. Add the remaining ingredients and form a smooth ball. Then, repeat the same procedure with the ingredients for the chocolate pastry. Wrap both balls in cling film and put them in the fridge for 45 minutes.
Take small quantities from both pastries, roll them on a worktop to get two long cylinders, then twist them around each other. Now shape them as you like: rolling them to make roses, bending them like hockey sticks or making garlands. Use cherries and almonds as decoration, lining them up on a baking tray over a sheet of baking paper. Cook at 356° F for about 20 minutes, until slightly golden.
To have a “snowy” effect, top with a little dust of icing sugar.

Thanks to: My Little Italian Kitchen