How To Put A Plow On A Rc Car

TORRONCINI (TASTES OF YOUTH ')

This sweet, simple, fast and tasty it was my mom when I was a girl, but I remember once leaving the house, to have eaten more.

" I wonder why? " I was wondering .... and in these days, I was reminded, and I asked for the recipe my mother, I found out "why". My mother used to tear the sheets of recipes from newspapers and magazines and store them, all rolled up, never write them down, no longer having found that "roll recipes" was convinced of getting back dates when I was married and therefore had more looking for. Instead, she was still at the bottom of a drawer, and you can imagine the amazement, and when it is rolled out by hand, to see those pages yellowed, worn, taken from very old newspapers (even in 1957), of which no longer even remember the ' existence, full of those beautiful advertising than once and some, even on the back with the beginning of a soap opera.
But enough with the memories and move on to the recipe.

Needed:
2 eggs, 150 gr
.
70 grams of sugar.
shelled hazelnuts 50 grams. cocoa
a touch of vanilla
100 gr. of dry biscuits (I use the Gentilini)
80 gr. butter

Design: work the eggs with sugar until frothy, add the hazelnuts, chopped not too fine previously, and cocoa, then add the biscuits (finely chopped in as a flour). Finally add butter, previously melted over low heat without letting it brown. Line a cake tin with greaseproof paper and pour the mixture into the mold, smoothing well with a spatula.
Then put the mold in the refrigerator for at least three hours, then flip it in a serving dish and serve ...... also accompanied with whipped cream. I
izing for this recipe I addirittuta doubled the dose, and I prepared the day before, leaving it nearly 24 hours in the refrigerator. I like and I hope you too.
Enjoy your meal and do not overdo it.
Kisses to all, Claudia.