Ingredients for the pastry
150 gr Mulino Marello Mixture for Tarts and Biscuits
25 g of butter (lactose-free)
2 tablespoons seed oil (or coconut oil)
1 tablespoon sugar (cane or coconut)
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon Cinnamon
Ingredients for the filling
Peanut butter
Salted peanuts
Dark chocolate
Procedure
knead the pastry
let it rest in the fridge for 30 minutes in cling film
put into molds and prick gently with a fork
cook them at 180° for 15 minutes
let them cool and then fill them
place them in the lower part of the fridge for 10 minutes to allow the chocolate to solidify
Recipe by Giulia Leoni
Instagram: @lamenthapiperita