Chef Gianluca Fusto
250g Caster sugar
250g Petra 1 flour
250g Pariani hazelnut flour
250g 82% M.G butter
5g Sea salt
Sift all the powdered ingredients. Add the diced cold butter, amalgamating everything with the leaf in the planetary mixer. Store in the refrigerator a 4°C. Pass the paste through a meat grinder to make little balls. Freeze immediately. Bake in a 150°C oven for at least 20 minutes when needed.