Biscuit dough

1. Separate the yolks from the proteins. Beat the yolks with half the sugar.

2. Beat the whites with a mixer until stable white foam, add the remaining sugar, beat until dense.

3. Turn on the oven (heat to 180-190 degrees). Add a third of the whipped proteins to the yolks and, gradually pouring the sifted flour, mix slowly and carefully, with movements from the bottom up.

4. Add the remaining proteins and gently mix in the same way. The air biscuit dough should be handled very carefully, not shaken and immediately baked so that it does not settle.

5. Lubricate the bottom of the mold (preferably with removable sides) with oil or coat with greased parchment. Place the dough in a tin, place in a preheated oven and bake at 180 degrees until light golden ruddy (from 15 to 45 minutes - the time depends on the size of the shape and biscuit). During baking, in no case open or push the oven, otherwise the biscuit dough will not rise! The finished biscuit should be tender and fluffy. Do not cut the finished biscuit immediately, it is advisable to leave for a few hours. * There is an easier way to make biscuit dough: beat the eggs with a mixer, gradually pouring sugar, for 15-20 minutes (without separating the yolks from the proteins); then, sifting the flour onto the surface, gently mix the dough from bottom to top.