MANDEL ROYAL |
zucchero a velo |
albume d'uovo |
VIGOR BAKING |
aroma mandorla amara |
AMANDA |
MOGADOR PREMIUM |
VIENNESE |
MANTECA |
AVOLETTA |
Final composition
Mix all the ingredients in a planetary mixer with a paddle attachment, until the batter is well combined.
Trasfer into a pastry a bag fitted with a round plain tip and pipe small dots onto parchment paper sheets.
Sprinkle with sugar and let them dry in a dry place for one hour.
Bake at 200-210°C for 10-12 minutes.
