First knead all the ingredients together for 5 'at slow and 6' at fast speed. Add raisins, almonds, fruigel cocktails cubes and knead for 2-3' to be incorporated into the dough. Put the dough in a food utensil, cover and let it rest for 10 '. Cut, weigh in four parts and rest again for 10 '. We make paste with Almond Crunchy Delicious Variegates Torronalba with Torrone Solubile Paste Torronalba and Cream-In. With the rolling pin or hands, each piece of dough is about 22 cm in diameter, placed on the dough from 150g of paste. Roll as we have in front of it, toward the inside, along with some tips at both edges, and press along the palm of the finish to prevent it from opening during baking. Place in sheet metal with paper and put for 20' in the mouth with 38 °C temperature and 80% humidity. Bake at 190°C for 25-30 '. As soon as we take them out of the oven we pass them, with a brush, with melted unsalted butter butter 82% FAMA. When it has absorbed the butter, we cover it with dark compound chocolate Decorar Cacao Eurocao and sprinkle with pistachios from island Aegina.