Component 1Lingottini
Ingredients
| 200 g | Icing sugar |
| 200 g | Cane sugar |
| 700 g | Softened butter |
| 16 g | Fine salt |
| 50 g | Whole-milk powder |
| 200 g | Whole eggs |
| 50 g | Egg white |
| 750 g | Weak flour |
| 250 g | Corn starch |
| 45 g | Cocoa 10-12 |
| 10 g | Baking powder |
| 15 g | Baking soda |
| 150 g | Walnut pieces |
| 150 g | PERU dark chocolate drops |
| 75 g | Diced candied orange |
Method
Mix the icing sugar, cane sugar, softened butter, salt and milk powder without whipping. Add the eggs, beat with the egg whites and wait until the ingredients are evenly mixed.
Add the dry ingredients mixed together (flour-baking powder-bicarbonate-starch-cocoa 10-12), once incorporated, add the walnut pieces, Peru dark chocolate drops and candied orange and mix. Switch the machine off.
Fill 1-cm high moulds and leave to cool. Cut to the desired size and bake at 170°C with oven valve open for 16-18 minutes.
Allow to cool down and package.
