Stir the butter until creamy, add the powdered sugar, then gradually add the eggs. Mix everything well. Stir in the flour until a creamy batter is formed.
Provide a piping bag with a serrated perforated nozzle, pour in the dough and then sprinkle small dots on a baking sheet lined with baking paper. The thicker you make the dots, the bigger the biscuits get because they diverge a little.
Bake the biscuits in the preheated oven at 175 degrees convection for about 10 minutes, the edges should be lightly browned.
After baking, let the biscuits lie on the tray for about 3 minutes and only then place them on a cooling rack.
Once the biscuits have cooled, dip them halfway into the chocolate icing.
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