120 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Traces of eggs
Traces of eggs
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Ingredients for portions/units
Icing sugar 0.006 kg
Creamed margarine 0.021 kg
Ground almond 0.008 kg
Plain flour 0.025 kg
Gianduja 0.021 kg
  • Sift the icing sugar.
  • Whisk the margarine and the sugar in the stand mixer. 
  • Add in the almond flour and mix. Once combined, add in the flour and continue kneading gently.
  • Leave the dough to rest a day in the fridge.
  • Preheat the oven to 160 ºC.
  • Stretch the dough to a diameter of 3.5 mm and cut to desired length.
  • To make a match shape, cut the dough into 1.5 cm wide and 7 cm long pieces.
  • Bake at 160ºC for approximately 15 minutes.
  • Once cold, fill them with gianduja and stick two pieces together.
  • Coat diagonally with tempered chocolate.


  • We take as reference for a portion the number of pieces made. 
  • In a modular oven, set the programme 1 (top rack) 2 (middle rack) 1 (bottom rack), with the valve open.
Nutritional information (1 portion)
Fiber 0.53 g
Saturates 1.71 g
Monounsaturated fatty acids 1.32 g
Polyunsaturated fatty acids 1.63 g
Cholesterol 4.89 mg
Calcium 3.52 mg
Iron 0.46 mg
Zinc 0.15 mg
Vitamin A 0.07 ug
Vitamin C 0.0 g
Folic acid 1.1 ug
Salt (Sodium) 35.58 mg
Sugars 2.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.