Preparation
Ingredients
- PAN DI SPAGNA 100 1300g
- Eggs 400g
- Toasted hazelnuts glf 400g
Preparation
Combine the first two ingredients in a planetary mixer fitted with a dough hook. Mix until a homogeneous dough is obtained, then add the toasted hazelnuts. Shape into loaves of the desired size and bake in a static oven at 190°C for 20 minutes. Let cool to 30–40°C and slice. Toast on both sides at 200°C for 4 minutes.
