PinoPinguino The New Cookie Idea

Crumbly shortcrust biscuits with a creamy and richly-flavored centre and a delicious smell.

Try it with: PinoPinguino Classic, Almond, Bianco (white), Caramel, Hazelnut, Lemon, Nero (black), Orange, Pistachio!

Ingredients with classic shortcrust pastry:

Frollis Gluten Free Five Star Chef 1 kg

Butter 260 g

Eggs 200 g

Egg yolks 120 g 

PinoPinguino

Method:

  •  Carefully mix the ingredients together in a planetary mixer with a flat whisk and then knead.
  • Spread out the shortcrust pastry until it is around 4-mm thick.
  • Cut out pastry discs that are around 60-mm in diameter to use as the biscuit base.
  • Place the cut circles inside the hollows of the special biscuit trays.
  • Fill the biscuit bases with PinoPinguino.
  • Cut out pastry discs that are around 50-mm in diameter to use as the biscuit top.
  • Press down lightly to join the two parts, taking care to slightly dampen the edges with water.
  • Bake in the oven at 180° C for around 18 minutes.
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