Viennese Petit Four

In a stand mixer, beat the butter at room temperature until smooth and creamy

Add both types of sugar and beat rapidly

Turn off the mixer, add the remaining ingredients, and mix delicately until a firm and homogeneous dough forms

Place the dough in a piping bag with a medium-sized tip and pipe onto aluminum sheets that have not been greased, shaping into desired forms ( zigzag, rosette, or petal) and decorate with chosen fruit

Finally, place the biscuits in a preheated oven at 170°C and bake until golden brown and crispy

Once removed from the oven, gently tap them loose using a spatula, distribute on a grid, and let cool

To assemble, use 100g of small maraschino cherries cut in half, 75g of small, peeled amarettos, or orange zest strips or crystallized orange slices or dried figs or candied.