400 g of Molino Rossetto mix for biscuits 125 g of peanuts’ butter 1 egg
Pour the mix for biscuits on a pastry board, add peanuts’ butter and an egg. Knead rapidly and let it rest in the fridge for 30 minutes, covered with clingfilm.
Roll out the dough with a rolling pin, cut some biscuits with a cookie cutter and bake for 10-15 minutes or so to 170°C.
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