How to make finger biscuits

Finger biscuits are a well-known form of biscuit in Italy. They are long and slender in shape, a bit like human fingers, so they are also called finger biscuits. They have a drier texture and are very sweet. Finger biscuits can be made at home. As long as you have an oven, egg yolks, egg whites, low-gluten flour and other ingredients, you can make them. Let's learn how to make finger biscuits.

How to make finger biscuits

Ingredients: 40g egg yolk, 60g egg white, 60g powdered sugar, 50g low-gluten flour, appropriate amount of pure coconut flakes

Method 2

Ingredients: 3 egg yolks, 2 egg whites, 55 grams of fine sugar, 70 grams of low-gluten flour, and a few drops of vanilla extract. Baking: Place in the middle layer of the oven, set the upper and lower fire to 190 degrees, for about 10 minutes, until the cookies are slightly golden and have a crisp texture. Production process: 1. Put 3 egg yolks and 2 egg whites into bowls and set aside. 2. When the egg whites are beaten with a whisk until coarse bubbles form, add 35 grams of fine sugar in portions and beat with a whisk until dry foam forms. 3. After the egg whites are beaten, lift the whisk and the egg whites can be pulled into a short, upright point. 4. Add the remaining 20 grams of fine sugar to the egg yolks and a few drops of vanilla extract. 5. Use a whisk to beat the egg yolk until it becomes thick, lighter in color, and expands in volume. 6. Pour 1/2 egg white into the bowl with egg yolk. 7. Add 1/2 of the sifted flour and use a rubber spatula to mix the flour, egg whites and egg yolks evenly. Do not stir in circles to avoid defoaming the egg whites. 8. Repeat the process in step 7, pour the remaining egg whites and flour into the bowl and mix into a thick batter. It should be noted that the batter at this time should be a thick batter with texture, without large bubbles and not too thin. Otherwise it means excessive stirring or incorrect stirring technique, resulting in defoaming of the egg whites. 9. Put the batter into a piping bag, line the baking tray with greaseproof paper or tin foil, and use a medium-sized round-hole nozzle to squeeze out the batter into strips on the baking tray. 10. Put the batter into the preheated oven at 190 degrees for about 10 minutes, until the surface is slightly golden and the texture is crisp.