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PETITS FOURS (PERSIGOLD)

ALMOND SWEETS - SMALL BISCUITS

Difficulty level

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
Final composition

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.

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You can replace LEVOSUCROL with NECTAR.

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