Once again I was looking a recipe on this blog - thank you Luca! - and found this recipe that reminds me when I was a kid in Italy; we would eat these "tegolini" for breakfast or just as a snack and we were all happy! Awww kids life was the best, wasn't it?
For the biscuit dough: 220 g egg white (circa 6 big egg whites) 100 g yolk (circa 6 big yolk) 150 g sugar 45 g flour 30 g starch 75 g sunflower oil ½ tbps baking powder pinch of salt
For the inside and decoration: 200-250 g Nutella 200 g dark chocolate
Method:
In a mixer, whip the egg whites, sugar and salt. Whip it till is well beaten but not tooo creamy! Don't over whip the egg whites!
Once is ready, add the yolks. Be careful to whisk all together gently.
Add the flour, starch and baking powder and whisk again, very gently!
Add the oil and whisk gently again
Line the base of a classic oven pan (46 × 38 cm approximately) with baking paper, at the bottom use some oil to help you adhere. Also brush the edges of the pan with oil to ensure it does not stick.
Pour the mixture, level it and bake in a static oven at 190 ° for about 15-16 minutes.
When the dough is well cooked, remove the edges from the pan with a small knife and turn the cookie dough over onto another pan or directly onto the work surface, placing a sheet of parchment paper at the base. Once inverted, immediately cover the entire surface with kitchen cling film, so that all the moisture remains inside, leaving the dough elastic. Leave to cool completely.
When the biscuit dough has cooled, remove any crust, which will easily come off with your hands, thanks to the moisture retained by the film during cooling.
Slightly cut out the edges of the biscuit dough with a pizza wheel, to ensure that they are perfectly regular.
In a bain-marie or in the microwave, soften the Nutella slightly and spread it evenly on the biscuit dough until it covers the entire surface.
Keeping the longer edge of the dough towards you, vertically cut 9 strips all the same, always with the help of the pizza wheel, cleaning it with each cut. To be sure to make the strips all the same measure the length of the long edge, divide it by 9 and you will get the width that each strip should have. Overlap three strips with each other, making sure that the Nutella remains inside and the cookie dough side remains outside
This will result in 3 pieces, consisting of 3 layers each, which will be placed on a tray and transferred to the refrigerator for 20-30 minutes, so that they harden slightly.
While the dessert cools in the fridge, melt the chocolate in a double boiler or in the microwave.
When the biscuit dough and Nutella strips are well thickened, trim the short sides, and also the long ones if necessary, and divide each strip into 4 equal pieces.
Dip the base of each snack in the melted chocolate and place them on a baking sheet with parchment paper to harden.
With a sac-a-poche, pour the leftover melted chocolate and decorate the surface by creating 3-4 wavy strips on each snack. Let the decoration also thicken and they will be ready to be served.
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