Warm the milk. At the same time, whisk the whole eggs for a long time (5 to 6 minutes) with the icing sugar and salt. The eggs will rise and become frothy.
Continue whisking, while blending in milk and olive oil.
=Finish off by folding in the sifted flour with the baking and almond powder. Whisk a little more for a smooth mixture.
Put into the mini finger moulds. Decorate with small seeds (squash, sunflowers, others) and bake in the oven for 10 to 13 minutes: the fingers should be slightly browned.
Remove from the mould and allow to cool before decorating with a little icing sugar.