Separate the yolks and egg whites. Put the egg whites into a clean bowl. Add a pinch of salt and a part of granulated sugar. Start beating the egg whites with a mixer on low speed. Gradually increase speed and add the sugar, until you use all of it. After you use all the sugar, beat the egg whites with a mixer on high speed for 5 minutes into stiff peaks.
Lower the speed to a minimum and gradually add yolks.
Fold in the flour mixed with corn starch. Use your hands and a kitchen silicon spatula. Mix thoroughly; there shouldn’t be any lumps in the batter. The finished mixture is light and airy.
Preheat the oven to 380 °F (190 °C) – piškoty need a higher temperature to be crispy enough.
Put the batter into a piping bag with a round tip and pipe small mounds about 1.1/5 inches (3-4 cm) in diameter.
Dust piped mounds with confectioners’ sugar using a sifter.
Insert the tray into the oven and bake the piškoty for 10-15 minutes until they turn golden brown.
Notes
Store finished piškoty in a box covered with a table napkin. The box doesn’t need to be sealed with a lid. Piškoty could moisten and lose their crispiness