Today biscuits candy
brainchild of genius of pastry Luca Montersino,
the doses that I give  are about for 30 pieces.
It is a pastry double white and cocoa and nuts,
the result is amazing …
Greedy people … away in the kitchen,
we prepare together nocetti.
With such a kindness, I drink a
precious yellow Chinese tea Huang Da Cha,
complex aroma that suggests chocolate and coffee
very gently.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the pastry white:

-220g Of butter

-160g Icing sugar

-34 G of egg yolks

-314 G flour

-62g Of potato starch

- 1 g of salt

-1g Of vanilla bean

For the pastry to chocolate:

-220g Of butter

-160g Icing sugar

-42g Of yolks

-314g Flour

-20g Unsweetened cocoa

-1g Salt

-1 G of vanilla bean

-120g Of nuts

-50g Of potato starch

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

For the white pastry , mix the butter
soft with icing sugar, salt
and vanilla.
United gradually the yolks, then the flour more starch.
Wrap in plastic wrap and keep in the fridge for an hour.
For the pastry with chocolate and nuts,
follow the same procedure and when combine flour and
starch, also add the cocoa and nuts.
Wrap in plastic wrap and keep in the fridge for an hour.
Roll out the pastry white thickness of about 4mm.,
formed cylinder with pastry chocolate,
brush the pastry with water or white
egg just slammed.
Place the rolls on top of the pastry white chocolate
with which they will wind,
trimmed the excess dough in order to form the bead cores.
Put them in the freezer until it will semicongelati.
Cut into slices and arrange in a baking dish
lined with parchment paper,
bake in oven at 180 ° for 15 minutes.

Et voila … another master’s delight Montersino!