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Ingredients
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- 1
Cut cold diced butter with brown sugar and flour to a sandy texture. Paddle speed 1.
- 2
Incorporate the eggs beaten with the salt in 3 additions, speed 1, without developing the gluten.
- 3
Add crushed nuts and chocolate chips.
- 4
Divide into balls, flatten slightly.
- 5
Bake at 180°C with the vent open, 8-10 min.
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Per 100g
Allergens
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