LEMON BISCUITS

Jun 07, 2017

LEMON BISCUITS


LEMON BISCUITS
category
ingredients
quantity
pan di spagna 100 sponge mix
625 g
eggs
375 g
lemon zest
13 g

Combine all of the ingredients in a mixer with whisk attachment and whisk at medium speed. Empty the mix into a pastry bag with no. 12 nozzle. Cover with sugar sprinkles and bake in a static oven at 200-220°C for 6 minutes.


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