facebook-tracking-pixelIRCA | VEGAN ORANGE AND HAZELNUT DIAMANTINI

Ingredients

TOP FROLLA g 500
EYLEN CREMA/CAKE g 250
FARINA DI NOCCIOLE g 38
water g 40
salt g 2
Pasta Frutta Oro orange - Cesarin g 20

Preparation

- Mix all the ingredients together without handling them too much. 
- Place in fridge and let rest for at least one hour, cut and shape into a diamond shape.
- Brush lightly with water and roll in brown sugar.
- Allow to set in fridge for a few minutes, then cut to the desired thickness and place in the pan.
- Bake at 175°C for about 18/20 minutes with the valve open.

Filippo Falciola
Filippo Falciola

Pastry Chef

Recipe created for you by Filippo Falciola