Chocolate chip and candied orange tozzetti

Fragrant, tasty biscuits from Fables de sucre, gone quickly. Leave freshly baked or dry further like cantucci.

INGREDIENTS

200 G ITALIAN 00 FLOUR

120 G SUGAR

75 G WHOLE EGGS

120 G CHOCOLATE CHIPS

50 G CANDIED ORANGE

70 G BUTTER

3 G BAKING POWDER

2 G SALT

TOPPING

BEATEN EGG

SUGAR

I soften butter at room temperature and stir with sugar into cream, without whisking.

I lightly beat eggs as needed, weigh 75 g and reserve remainder for brushing.

I mix and add salt.

I add chocolate chips and candied fruit.

I mix in sifted flour and baking powder.

I form 3 equal logs about 3 cm on a floured surface, space on parchment because they spread, and brush reserved egg.

I scatter caster sugar.

I bake at 170°C for about 25 minutes until golden.

I cut slices about 1 cm and a half thick and cool.

Or rebake on tray at 150°C for 5 minutes with door slightly open.

I cool and store in a tin.