Beating of lorenzo
Instructions
Cut into cubes the two types of chocolate and place them in a bowl with 2 tablespoons rum, stirring to season well.
In a bowl, whisk the egg with the sugar cane, and a pinch of salt and add very soft butter in small pieces, the sieved flour with a teaspoon of yeast, a pinch of vanillin and two kinds of chocolate.
Mix thoroughly with a spoon.
Line one or more baking sheets with parchment paper, and preheat the oven to 170 degrees.
Withdraw with teaspoon of piles of dough about the size of a small walnut, arrange them on the baking sheets spaced well (at least 5-6 cm away from each other, in baking widen a lot), sprinkle with some pine nuts and cook for about 10 minutes.
Remove, let cool, then gently beating off with a spatula.
Ingredients and dosing for 4 persons
- 150 g of flour
- 100 G = = Chocolate
- 100 g of white chocolate
- 50 g of granulated sugar
- 40 g of butter
- 35 g of cane
- 1 egg
- 1 teaspoon of baking powder
- 1 pinch of vanillin
- Some of pine nuts
- 2 tablespoons of rum
- 1 pinch of salt