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gianduia filled biscuits

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Ingredients

TOP FROLLA GLUTEN FREE g 1000
VIGOR BAKING g 13
cornstarch g 86
confectioner's sugar g 27
unsalted butter 82% fat g 388
egg yolks g 166

Preparation

  • Mix butter and icing sugar with a puddle.
  • Add egg yolks and mix well.
  • At the end add the powder previously mixed togheter.
  • Roll out the dough to a thickness of 3 mm.

Ingredients

CUKICREAM GIANDUIA To Taste
Final composition
  •          Cut into circles with a diameter of 4 cm.
  •         Put CUKICREAM GIANDUIA in the centre and cover with an other circle of dough.
  •         Cut all again using a 3-3.5 cm pastry cutter.
  •         Cook at almost 210-220°C for 5-6 minutes.
Luca Salvatori
Luca Salvatori

Pastry Chef and Gelato Maker

Recipe created for you by Luca Salvatori
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