ITALIAN HAZELNUT BISCUITS

Jun 07, 2017

ITALIAN HAZELNUT BISCUITS


ITALIAN HAZELNUT BISCUITS
category
ingredients
quantity
pan di spagna 100 sponge mix
1300 g
eggs
400 g
glf toasted hazelnuts
400 g

Combine the first two ingredients in a mixer with paddle attachment. Work to an even dough, then add the toasted hazelnuts. Shape into batons of the desired size and bake in a static oven at 190°C for 20 minutes. Leave to cool for 30-40°C and cut. Toast both sides at 200°C for 4 minutes.