GOURMET
COOKIE
Makes 32 cookies
Makes 32 cookies
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.
