Component 1Cookies
Ingredients
| 1000 gr | Powdered sugar |
| 2500 gr | Soft butter |
| 30 gr | Fine salt |
| 400 gr | Whole eggs |
| 3000 gr | Weak flour |
| 180 gr | Corn starch |
| 300 gr | Cocoa 22/24 Nacional Arriba Single-Origin Ecuador |
| 1000 gr | Giffoni hezelnuts grains |
Method
Mix powdered sugar and soft butter and salt without whipping.
Slowly add the eggs and mix to obtain a homogeneous mixture.
Add the mixed powders together (flour-starch- Cocoa 22/24 Nacional Arriba Single-Origin Ecuador) and finish the Giffoni hazelnuts grain.
Preparation
Spread the mixture inside 3 cm high ganache squares placed on baking paper and let harden in the fridge. As soon as they get hard, remove the frame and cut 3 cm wide strips and then slice to a thickness of 0.5 cm.
Place on baking trays with baking paper and bake at 170 ° C VA for 14-17 minutes.
Allow to cool down.
Wrap
