100/120 g of dry biscuits
50/60 g peeled almonds
50/60 g of shelled hazelnuts
130 g of sugar
80/90 g of butter at room temperature
70/80 g of cocoa cake
2 tablespoons of the recommended wine
1 pinch of salt
icing sugar to taste
Recommended wine: Valdobbiadene Superiore di Cartizze D.O.C.G.
Cut the butter into small pieces. Chop finely together almonds and hazelnuts, adding sugar, until a meal; join shelled eggs and mix with the robot; when the mixture also be homogeneous add the butter in small pieces, the crushed biscuits, cocoa, salt and wine. Mix everything always in the robot. This would give the final compound. Shape into medium balls, dip in powdered sugar abundantly poured into a shallow dish and place in the refrigerator for half an hour, not more, arranging spaced over a large plate or a ceramic or porcelain tray lined with baking paper. Then serving the cakes in individual cups of different colored paper.