FLAVOURED PETITS FOURS
ALMOND BISCUITS
Difficulty level
ALMOND BISCUITS
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| PASTA AROMATIZZANTE LAMPONE | g 70 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| PASTA AROMATIZZANTE FRAGOLA | g 70 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| PASTA AROMATIZZANTE LIMONE | g 40-50 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| PASTA AROMATIZZANTE MANGO | g 70 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| JOYPASTE PISTACCHIO PURA | g 100-110 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 120-150 |
| JOYPASTE NOCCIOLA PIEMONTE | g 100-110 |
Ingredients
| BLITZ | g 200 |
| water | g 40 |
Preparation
Dilute BLITZ with water.
Mix MOGADOR PREMIUM, egg whites and the flavouring paste in a planetary mixer for a few minutes.
Pipe onto parchment paper using a piping tip at your choosing.
Bake for 7-8 minutes at 220-230°C in a deck oven or at 200-210°C in a fan oven.
When the biscuits are still warm, brush them with the mixture of BLITZ and water.
Pastry Chef, Chocolatier and Baker
"You can replace BLITZ with BLITZ ICE.
"
