HAZELNUT PETITS FOURS (DELINOISETTE)
ALMOND SWEETS - SMALL BISCUITS
Difficulty level
ALMOND SWEETS - SMALL BISCUITS
Ingredients
| DELINOISETTE | g 1000 |
| egg whites | g 150-180 |
Preparation
Mix the ingredients in a planetary mixer with the paddle attachment for a few minutes, until well combined.
Ingredients
| NOCCIOLE INTERE TOSTATE | To Taste |
| BLITZ - diluted with the 20% of water | To Taste |
Line a baking tray with parchment paper. Trasfer the mixture into a pastry bag and pipe the biscuits onto the prepared tray. Decorate with NOCCIOLE INTERE TOSTATE, almonds, walnuts etc.
Let the biscuits rest for 4-5 hours.
Bake at 210-230°C for 5-6 minutes.
When the biscuits are still warm, brush them with the mixture of BLITZ and water.
