This recipe is a great opportunity to use up leftover Easter Colomba, giving it an unexpected and delicious “second life”.

1

Soften the butter to room temperature and mix it until creamy, then add the sugar, sifted flour with two tablespoons of cocoa, a pinch of salt, the baking powder and add the water little by little, adding just enough to create a homogeneous and pliable mixture.

2

In the meantime, cut the colomba into cubes and toast it in a pan with some butter and a dusting of cane sugar. Add the chocolate chips and nuggets of toasted colomba to the mixture.

3

Fill a pastry bag with a smooth nozzle and make small discs on a greased baking sheet. Bake in a preheated oven at 180° for 20-22 minutes. Let cool and dust with sweetened cocoa powder before serving.