Soft and light lemon cookies in the form of miniature buns, coated with sugar icing. It comes from the south of Italy, and although history this cookie is almost unknown, many Italians love to bake its tons for the holidays, additionally decorating multi-colored topping. Knead the dough and form small buns from it into in the form of knots or coils and bake. Then dip the finished cookies in icing of lemon juice and icing sugar, wait until the icing harden and serve. It’s hard to pinpoint whether it’s a cookie, or cake, or rolls, but their impeccable taste is definitely no one will leave you indifferent.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time:2 hours 35 minutes Difficulty: easy Quantity: 36 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. granulated sugar
- 6 tbsp. l (90 gr.) Melted butter
- 3 tbsp. l olive oil
- Zest and juice of 2 lemons
- 3 large eggs
- 2 and 3/4 Art. flour + optionally for powder
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 1 tbsp. powdered sugar, or more as needed
Recipes with similar ingredients: sugar, butter, lemon, eggs, flour, icing sugar
Recipe preparation:
- Mix sugar, butter, olive oil and lemon zest. Add one egg at a time and continue whisking in within 1 minute.
- Combine the flour, baking powder and salt with a whisk and mix in lemon mixture, kneading soft dough. Cover the dough with plastic film and refrigerate for 1 hour.
- Preheat oven to 175 ° C and cover 2 parchment baking sheets paper or silicone baking mats.
- Divide the dough into three parts. Cut every third in half, then again in half. (You should get 12 small pieces of dough.)
- On a surface lightly sprinkled with flour, roll each piece into a 1 cm thick sausage, then cut each into 3 parts. Give each piece the shape of a bun, twist the end to on top and pinching it. (Do not worry if they look funny; the icing will hide any imperfections.) Repeat the same with all the remaining pieces of dough, and then lay them on prepared baking sheets at a distance of not less than 7 cm from each other.
- Bake in batches by turning the baking sheets the other side in in the middle of baking, 18 to 20 minutes. Then set aside and completely cool for about 20 minutes.
- Pour the icing sugar into a small bowl and beat with a whisk. lumps. Add the juice of half a lemon and whisk until formed smooth glaze (if the glaze is too thick, add a little more lemon juice; if it is too liquid add a little more powdered sugar).
- Dip the tops of each cookie into the icing and give the excess drain back into a bowl. Put to dry on a wire rack and then transfer to a sealed container. Cookies will be stored in for 5 days at room temperature or for 3 weeks in freezer.
