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.




  • 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




  1. In a bowl, combine the cold butter and icing sugar. Whip until a cream is obtained
  2. 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.
  3. Pour in the milk then add the Pivetti Non-Clumping Milleusi Flour and cake yeast, mix together for a few seconds
  4. Add the Pivetti Type 1 Organic Flour and mix until a soft homogenous dough forms
  5. 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
  6. Dust with coconut flour

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