Sometimes the best desserts are the simplest. The holidays are here and this piped biscuit dough, recipe brought to you by Federico Perrone via Pivetti, is a great bite-sized dessert to enhance your coffee table. Even if baking isn’t your greatest talent, this recipe is easy enough for anyone to pull off.
Ingredients:
- 350g Pivetti Non-Clumping Milleusi Flour
- 150g Pivetti Milleusi Type 1 Organic Flour
- 250g cold butter
- 100ml whole milk
- Lemon zest
- 5g cake yeast
- Pinch of salt
- 250g icing sugar
- Coconut flour
- 4 egg yolks
- Hazelnuts, for decoration
Steps:
- In a bowl, combine the cold butter and icing sugar. Whip until a cream is obtained
- In a separate bowl, add the lemon zest to the egg yolks and mix with a whisk. Combine with the cold butter and icing sugar mixture.
- Pour in the milk then add the Pivetti Non-Clumping Milleusi Flour and cake yeast, mix together for a few seconds
- Add the Pivetti Type 1 Organic Flour and mix until a soft homogenous dough forms
- Pour the dough into a piping bag with a nozzle and pipe evenly onto a baking tray. Top each biscuit with a hazelnut and bake at 180 degrees for about 7 minutes
- Dust with coconut flour