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# Preparing the dough
In a bowl, mix the almond flour, ground almonds, xylitol and carob flour.
Dice the cold butter and add it to the dry ingredients. Knead until you get a crumbly dough.
Add the egg and continue to knead until the dough comes together.
Now divide the dough in half.
Add the rum aroma to one half and knead it in.
To the other half, add the cocoa powder and knead until all the powder is mixed in.
Wrap each portion in cling film and rest in the fridge for 2 hours.

# Preparing the swirl
Roll each dough to a thickness of about 1/5 in (5 mm).
Cut rectangles from it where one side is about 4 in (10 cm) long.
Layer the dark dough onto the light dough. I like to roll out the light dough slightly thinner and cut the dark dough a bit shorter, perhaps 3 1/2 in (9 cm) instead of 4 in.
Roll the sheets of dough tightly. For an in my opinion nicer swirl, I roll the extra section of light dough on top of the dark dough before rolling the rest. This avoids the cookies having a quite large, dark center.
Wrap in cling film and press them together until the roll has a diameter of about 1 1/2 in (3.75 cm). This helps combine the two doughs, so that they do not separate.
Roll the dough, so that it has a round shape again.
Chill in the fridge for at least half an hour, so that it firms up. You can also put it in the freezer for 20 minutes.

# Baking the cookies
Cut the roll into slices with a thickness of about 3/8 in (1 cm).
Put them on a baking tray lined with parchment paper.
Bake for about 10 minutes. The cookies are done when the edges start to brown.
Let cool completely and enjoy.

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