Pasta frolla + a big Cookie cutter “S. Martino”. Bake at 170°C/20 minutes. Let cool.
Spalmare il cioccolato fondente sciolto in a double boiler sul “biscottone”. Sprinkle some m&m’s on top. Let cool for at least one day.
And…you can serve this “dolce” on St. Martin’s day which is celebrated on the 11th of November here in Italy.