Components
- 2/3 cup of wheat flour (tea measurement)
- Half a teaspoon of sugar
- Two eggs
- 1½ tablespoons of cornstarch
- A small dash of salt
- powdered sugar for sprinkling, as desired
- Use butter and wheat flour to grease and dust the baking tray.
Setup phase
- Heat the oven to 180 °C (moderate temperature). Grease two medium-sized baking trays with butter. Dust them with wheat flour, tap, and shake over the sink to remove the excess.
- In a bowl, combine the flour, starch, and book. Place a pot with a small amount of water on low heat – this will be used to warm the eggs using a water bath.
- In a small bowl, crack one egg at a time and pour it into a larger glass or stainless steel bowl—this way, if an egg is bad, the whole recipe isn’t ruined. Add sugar and salt, then mix thoroughly. Place the bowl over a water bath and stir with a spatula for 5 minutes until the eggs are warm and the sugar has dissolved. Lift some of the mixture with the spatula and use your fingertips to check that the eggs are heated and free of sugar granules.
- Take the bowl out of the water bath and, using the whisk attachment on the mixer, beat the eggs until they increase to four times their original volume, creating a light and thick foam (alternatively, you can beat the eggs with a hand mixer or manually).
- Slowly incorporate the flour and starch mixture, sifting it beforehand. After each addition, carefully fold it in using a spatula with upward motions to blend the flour while maintaining the airiness.
- Place the cookie dough into a piping bag, twist the top securely, and cut off the tip. To shape the cookies, hold the tip of the bag at a 45° angle to the baking sheet, gently squeeze while pulling to create an 8 cm strip, then stop squeezing and make a quick motion in the opposite direction to finish. Continue this process until the baking sheet is filled, spacing each cookie 2 cm apart.
- Using a small sieve, dust the biscuits with powdered sugar and bake them for approximately 10 minutes, or until they turn a light golden color. In the meantime, get the other baking sheet ready. Allow the biscuits to cool fully in the baking pan at room temperature before storing or using them.
NOTE: Cookies remain fresh for up to one month when kept in a pot with a sealed lid.
