Authentic Italian Desserts by Rosemary Molloy

Author:Rosemary Molloy
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2018-08-14T00:00:00+00:00

Note: It’s always best to make meringues on days when there is no humidity. Humidity will turn your meringues into a sticky mess, no matter how dry they are when they come out of the oven.

GIRELLE ALLA CREMA DI CIOCCOLATO ALLA NOCCIOLA

Chocolate-Hazelnut Roll-Ups

Makes approximately 11 roll-ups

1 cup + 3 tbsp (118 g) all-purpose flour

¼ cup + 1½ tbsp (79 g) butter

1 large egg

¼ cup (48 g) granulated sugar

Pinch of salt

½ tsp vanilla extract

¾ to 1 cup (135 to 180 g) chocolate-hazelnut spread

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