HAZELNUT PETITS FOURS (DELINOISETTE)
ALMOND SWEETS - SMALL BISCUITS
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.