Senza glutine Senza suini Vegetariana
Allergeni: Tree nuts, Milk, Eggs
Main
| 150 g | cane sugar |
| 150 g | toasted hazelnuts |
| 240 g | caster sugar |
| 240 g | unpeeled almonds |
| 400 g | rice flour |
| 30 g | egg yolk |
| 380 g | butter |
Finishing
| 150 g | dark chocolate |
Method
Grind the two types of sugar together with the hazelnuts, the almonds and the rice flour; put everything in a stand mixer and rub in the butter using the paddle; finally add the yolks.
After letting the dough chill in the fridge, roll it out to a thickness of one centimetre, then cut out discs 3 centimetres in diameter and shape them into little balls with your hands. Place them on a baking tray lined with baking paper and put them in the preheated oven. Bake at 160 °C for about 20 minutes.
Once baked, leave to cool and sandwich them together in pairs with dark chocolate melted in the microwave and tempered.