Using a paddle, mix all the ingredients. Once the dough is homogeneous, add the Gianduja cubes and the pecan nuts.
Make a pile of 8 cm of diameter and wrap it, then keep it in a cool place. Cut each cookie to 50 g and place them in an openwork silicone mat for an easy baking.
Finish spreading the cookie with the tips of your fingers. On each cookie, place 3 pieces of chunks on top. Bake at 180°C for 9 minutes.
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