PIZZICATI MADE WITH MOGADOR PREMIUM-VIENNESE-MANTECA-AVOLETTA
TINY BISCUITS WITH ALMOND FLAVOUR
Mix the ingredients in a planerary mixer with a paddle attachment until you obtain a well-combined soft batter.
Trasfer into pastry bag fitted with a rounf plain tip and pipe some small dots onto parchment paper sheets. Dust with confectioner's sugar and let dry in a dry place for 4-5 hours.
"Pinch" the dough dots with your fingers to give them their typical shape and bake at 190-200°C for 10-12 minutes.