4325 Finger Biscuit Paste


  • 500 g (1 lb 2 oz) caster sugar
  • 16 eggs
  • 375 g (13 oz) sifted flour
  • 1 tbs orange flower water.


Whisk the sugar and egg yolks in a basin until it becomes thick and white and reaches the ribbon stage. Add the flavouring, then rain in the flour, then the stiffly beaten egg whites, folding and cutting in with a spoon so as to keep the mixture light.

Place the mixture in a piping bag with a plain 1½ cm (⅗ in) diameter tube and pipe it out on to sheets of thick paper; sprinkle all over with caster sugar then shake off the surplus by holding the paper by the two ends. Spray a few drops of water over the biscuits to help them to become pearly, then bake in a very moderate oven.