PETITS FOURS (PERSIGOLD)
ALMOND SWEETS - SMALL BISCUITS
Difficulty level
ALMOND SWEETS - SMALL BISCUITS
Ingredients
| PERSIGOLD | g 1000 |
| confectioner's sugar | g 500 |
| LEVOSUCROL | g 100 |
| egg whites | g 150 |
Preparation
Mix the ingredients in a planetary mixer with the paddle attachment for a few minutes, until well combined.
Ingredients
| BLITZ - diluted with the 20% of water | To Taste |
Line a baking tray with parchment paper. Trasfer the mixture into a pastry bag fitted with a ruffle tip and pipe some curls with the shape you prefer onto the prepared tray.
Bake in a deck oven at 220-230°C for 5-8 minutes.
When the biscuits are still warm, brush them with the mixture of BLITZ and water.
"You can replace LEVOSUCROL with NECTAR.
"
