- 3 eggs
- 1 pinch of salt
- 80g powdered sugar
- 25 g t45 or all-purpose flour
- 20 g (2 tbsp) unsweetened cocoa powder
- 45 g of potato starch
Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
Separate the yolks from the egg whites and beat the egg whites until stiff in a salad bowl with a pinch of salt, gradually incorporating the powdered sugar.
Beat the egg yolks with a fork in another bowl, then pour them over the whites. Incorporate them delicately using a silicone spatula. Add the sifted flour, cocoa powder and potato starch, then mix.
Fit a piping bag with a smooth nozzle, fill it with the mixture and place 10 cm long strips spaced 4 cm apart on the plate so that the biscuits can spread out.
Sprinkle the dough strips with a little icing sugar and leave to rest for 5 minutes. Sprinkle them again with sugar and bake for 10 minutes. Remove the tray from the oven and let the biscuits cool before removing them from the paper. You can keep them for eight days in an airtight container.