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