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Rice and corn kisses
Ingredients:
(for 50 kisses)
75 g unrefined cane sugar
120 g castor sugar
75 g hazelnuts
120 g skinned almonds
100 g rice flour
100 g yellow corn flour 35
200 g Virgilio Butter
1 egg yolk
vanilla pods
200 g dark chocolate
Method:
(30 minutes)
Mix together the two types of sugars, hazelnuts, almonds, rice and corn flour. Mix everything and sand with butter (using the leaf). Lastly mix in the yolks. Mix into a pastry.
Place in the refrigerator and allow to cool. Roll out the pastry until it is one centimeter thick then cut out disks 3 cm in diameter and shape into balls. Cover a baking tray with oven paper and place the balls on the tray. Bake in a hot oven (160° C) for approximately 20 minutes.
Remove from oven and allow to cool, serve with dark chocolate.
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