Brut e Bùn (typical Piedmontese biscuits)

Serves six
300g of roughly chopped toasted hazelnuts; 250g of sugar, 100g of egg white; a pinch of salt.

Heat the egg white, sugar and salt using the Bain-Marie method, mixing slowly for about 15 minutes.
Take the pan off the heat, add the hazelnuts and mix everything together.
Preheat the oven to 130°C and spoon mounds of the mixture onto a baking sheet
covered with ovenproof paper. Bake for about 15 minutes.


Chocolate “Bunet”

Serves six
500g of full fat milk; 125g of sugar; 35g of sweet chocolate; 35g of unsweetened cocoa;
3 eggs+2 yolks; 1 spoon of rum; a pinch of salt

Caramelise a little sugar in a mould, beat the eggs with the sugar, chocolate, cocoa,
rum and salt by hand. Add the warm milk and pour the mixture into the mould.
Bake in the oven using the Bain Marie method for about an hour at 150°C.