Cocoa Biscuits with White Chocolate Cream

Preparation

• First, prepare the Cioccodelizia Bianca Babbi: mix the milk with the contents of a sachet in a saucepan, place it on the heat and bring to a boil, stirring constantly until you get a thick consistency like a cream. Remove from heat, place in a small bowl and then in the freezer while you prepare the dough.
• So prepare the dough by combining the egg, yolk, oil, sugar, salt and grated orange zest in a bowl. Beat the mixture with a fork until you get a smooth cream.
• Then add the sifted flour with cocoa, baking powder and cinnamon gradually, always mixing with the help of a fork.
• Take the cioccodelizia from the freezer. Remove small pieces of cocoa shortcrust pastry, form a ball, flatten it with your hands and place half a teaspoon of Cioccodelizia Bianca Babbi inside. Close and form a ball that you will put on a baking sheet lined with baking paper and flatten slightly with your fingers. Proceed in this way until you run out of ingredients.
• Bake in a preheated static oven at 180 ° for about 15 minutes. Take it out of the oven and serve warm with a sprinkling of powdered sugar