the recipe is the same name in the box of biscuits, but it lightened version that came out are welcome (those of the new line fat-free !!!!)
the original recipe and place in brackets le mie variazioni
NGREDIENTI:
500g di farina 00;
2 cucchiai di miele millefiori (malto di riso...non avevo miele) ;
30g di cioccolato fondente (fuso);
30g di cacao;
1 uovo;
70g di burro;
90g di margarina; (in totale ho usato 120 gr di margarina di soya)
300g di zucchero a velo (200 gr di zucchero di canna integrale) ;
40g di latte fresco (acqua) ;
20g di nocciole tostate spelate (anacardi) ;
zucchero semolato;
una bustina di lievito;
un pizzico di sale.
PREPARAZIONE:
Per la pasta di nocciole: frullare le nocciole with roasted and peeled 3 tablespoons sugar until creamy. Mix the margarine and sugar until well whipped cream. Add the hazelnut paste, egg yolk (and the egg white! Else at the end of the crust do not mix!) and all the other ingredients, leaving for last the flour and baking powder. Work slowly until a smooth mixture. Roll out a sheet 3 mm high and cut the biscuits with a glass. For the glaze: Whisk egg whites and 30 g of sugar. Brush the glaze on the biscuit and sprinkle with granulated sugar granules (I have not made the frosting) . Bake at 180 degrees for 10-15 minutes on a greased baking sheet.
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