SHORTBREADS WITH GIANDUJA PASTE AND HAZELNUT NIBS
BISCUITS
Difficulty level
![](/IRCA/Recipes/image/2600/image-thumb__2600___auto_b492ef3e91c9043ccd499cc4b73eae8d/pasta-gianduia---frollini-pasta-gianduia-e-granella-nocciole.jpg)
BISCUITS
Ingredients
HEIDICAKE | g 1000 |
unsalted butter 82% fat - softened | g 300 |
eggs | g 300 |
PASTA GIANDUIA | g 160 |
all-purpose flour | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for about 5 minutes at medium speed.
Ingredients
GRANELLA DI NOCCIOLA | To Taste |
Pipe the biscuits onto parchment paper.
Sprinkle them with GRANELLA DI NOCCIOLE.
Bake at 190-200°C for 8-10 minutes.
"You can replace butter with the same dose of margarine.
"