Pilóta biscuit

The pilóta biscuit is a light, lightly sweetened Hungarian dry biscuit made from flour and whipped egg whites, flavored with vanilla. Its elongated shape and crumbly texture make it an ideal accompaniment to creams and ice creams.

35 min
20 servings
Medium
Budget-friendly
🇭🇺 Hungary

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Instructions

Preheat the oven to 180 °C and line two baking sheets with parchment paper.
Separate the whites from the yolks. Whisk the yolks with half the sugar and the vanilla until you get a pale, creamy mixture.
In a clean bowl, beat the egg whites with the salt, then gradually add the remaining sugar until you get firm peaks.
Gently fold a third of the whites into the yolks to loosen them, then fold in the rest by lifting the mass with a spatula.
Sift the flour over the mixture and fold it in gently so the foam does not deflate.
Pipe the batter into sticks about 8 cm long onto the parchment paper with a piping bag, spacing them apart.
Dust with icing sugar and bake for 12 to 15 minutes, until just golden at the edges.
Let cool on a wire rack before peeling them off the paper.