Preparation
Ingredients
- PAN DI SPAGNA 100 335g
- Egg white 300g
- Water 35g
- Honey 20g
- Hazelnut flour 100g
- Icing sugar 100g
Preparation
Mix the powdered sugar and hazelnut flour well. Combine the remaining ingredients in a planetary mixer fitted with a whisk. Whip at medium speed. Spread onto a 60×40 cm tray and bake in a convection oven at 210°C for 8 minutes.
