Egg biscuits
Flour 450 g, sugar 800 g, eggs 10.
Beat the egg yolks and half the sugar for a long time; whip the other half of the sugar with the egg whites until stiff. Combine and mix the two mixtures, gently adding the sifted flour, working well until you get a smooth dough. With this, make "ribbons" about 12-15 cm long using a pastry bag, placing them directly on a floured baking tray or, better yet, on baking paper. Bake at a medium-high temperature (230 degrees) for 10-15 minutes, until the biscuits are golden. Optionally, sprinkle with a little powdered sugar. Excellent with coffee, tea, or cappuccino, these biscuits are perfect for making Sardinian tiramisu.