Gianduja Mini Pie
Air fryer 20 Minutes • Servings: 1 Person
This blend of Choc-o-lotta and hazelnuts is a delightful celebration of the Italian Ganduja. We keep the sweetness and we skip the sugar.
What you need
- 1/2 Cup Choc-o-lotta Dilettoso Mix
- 1 Cup Hazelnuts, Raw or Lightly Roasted
- 1 Egg
- 1/2 Cup Milk of Choice (we used Hazelnut Milk)
- Cooking Spray (we used Ghee)
Hot Hot Hot
How to do it
- CRUSH about 6 hazelnuts either in a food processor by pulsing a few times or manually, using a meat mallet. Set aside.
- PROCESS the rest of the hazelnuts in a food processor, until a fine flour is achieved. Set aside.
- WHISK in a small bowl the egg and the milk of choice.
- ADD Choc-o-lotta Dilettoso Mix and hazelnut flour to the wet mixture, and stir until you reach a smooth batter.
- POUR the batter into a lightly greased oven-safe ramekin (8 oz), then stir the crushed hazelnuts.
- BAKE in the air fryer for 15 minutes at 350F or in the oven, for 30 minutes, at 375F.
- SERVE warm with a generous tablespoon of Gianduja or Nutella spread.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Gianjua is an Italian confection made of chocolate and at least 30% hazelnut paste. The name comes from a famous mask and character of the Italian Commedia dell'Arte, a popular form of theater in Italy. An honest peasant of the Piemontese countryside, wearing a tricorn hat and a brown jacket with red borders. Today, the character is considered the official carnival mask in Torino.
