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Ingredients

2 eggs
100g butter
1 pinch of salt
70g cane sugar
220g Mulino Marello wholemeal rice flour
50g Mulino Marello wholemeal corn flour
For the filling:
1 egg
30g sugar
2 tablespoons gianduja cream*
40g hazelnuts
30ml seed oil
20g bitter cocoa powder*
70g Mulino Marello brown rice flour*

Procedure
On the work surface, combine the Mulino Marello wholemeal rice flour and the Mulino Marello wholemeal corn flour, salt and sugar. Mix everything and add the two whole eggs, starting to work the mixture with your hands. Finally, add the cold butter in pieces and knead again until a smooth and compact dough is formed. Then wrap it in cling film and let it rest in the refrigerator for 1 hour.
In the meantime, prepare the filling: mix the egg with the sugar, add the oil, the gianduia cream, the previously finely chopped hazelnuts, the bitter cocoa and the Mulino Marello brown rice flour. Mix everything and temporarily place the mixture in the refrigerator.
Roll out the now cold pastry on a floured sheet of baking paper to a thickness of about 3mm, then roll over the rolled tagliatelle rolling pin. Using a wheel or a small knife, cut rectangles of dough, turn them over on the smooth side and place a teaspoon of chocolate and hazelnut mixture in the centre, then roll up the biscuit, wrapping the light pastry all around.

Cook the biscuits in a static oven at 180° for about 15 – 20 minutes, until golden.

Recipe created by Visconti Silvia

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