Here is a true goodness,
from an idea of the transmission
“sweet after the news”
a biscuit from the pastry and charming …
while enjoying in all its fantastic crispness,
the palate meets something sublime that is going to melt
with cookie, a surprise inside: a gianduiotto!
The wonder is completed!
Mine is not an invitation to all the people of the greedy …
mine is an order:
“Go straight to the kitchen to prepare!”

With these delights can not recommend it
a fantastic tea:
Champagne of Ceylon,
a delicate black tea, brilliant with pleasant notes of lemon,
excellent with a little cold milk.

And now … LIGHT THE FIRES!

INGREDIENTS:

-4 Egg yolks

-340g Of butter

-200g Icing sugar

-500g Of flour 00

-2 Teaspoons of baking powder

-1 Pinch of salt

-200g Of gianduiotti top quality

-50g Of dark chocolate

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Prepare the pastry by mixing butter
with icing sugar,
then add the 4 egg yolks
and the sifted flour, baking powder and salt.
Form a ball that you will rest
Refrigerate for about 1/2 hour to chill
transparent.
Now formed two cylinders and cut into slices
bearing round, formed a small recess in which
put a piece of gianduiotto you have previously frozen
for at least one hour.
At this point form a ball,
Plaque lined with baking paper and place the balls well spaced
one from the other,
bake at 180 degrees in oven for 20 minutes.
To avoid cracks occurring in biscuits,
the plate positioned in the lower part of the oven.
Once cooked, let them cool and helping
with a pastry bag, decorate them
with the melted chocolate previously.

Et voila …wonder biscuits !