COCOA AND CHOCOLATE SHORTBREAD GLUTEN FREE
Gluten free shortcrust pastry with cocoa and chocolate
Difficulty level
![](/IRCA/Recipes/image/29518/image-thumb__29518___auto_b492ef3e91c9043ccd499cc4b73eae8d/foto%20attrezzatura%20x%20ricette%20di%20base_1.jpg)
Gluten free shortcrust pastry with cocoa and chocolate
Ingredients
TOP FROLLA GLUTEN FREE | g 1000 |
unsalted butter 82% fat | g 350 |
eggs | g 250 |
raw sugar | g 50 |
CACAO IN POLVERE | g 80 |
PEPITA FONDENTE 1800 | g 200 |
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"