Gluten-Free Torrone Cookies
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Ingredients
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Unit of Measurement
- 500 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 80 g butter
- 50 g whole eggs
- 50 g egg yolks
- 80 g vegetable oil
- 50 g inverted sugar
- 168 g PreGel Torrone Traditional Paste (European Style Nougat) - 52102
Method of Preparation
- Carefully mix together all ingredients except for PreGel Torrone Traditional Paste (Nougat) - 52102.
- Fold in PreGel Torrone Traditional Paste (Nougat) - 52102.
- Roll out between two Silpat sheets to desired thickness.
- Chill.
- Cut to desired shape and size.
- Bake at 320 °F for 10 minutes with the fan on half speed.