BISCOTTI-AL-LIMONE-SENZA-BURROWEBIngredients for approx. 25 cookies

  • extra-virgin olive oil
  • 1 egg
  • sugar
  • Flour type 00 (all-purpose flour)
  • ½ envelope baking powder (7.5 gr.)
  • 1 pinch of salt
  • 100gr Limmi Sweet Lemon Juice
  • superfine sugar and powdered sugar to taste

Preparation

Beat the sugar with the olive oil, a pinch of salt, egg and lemon juice, then add the flour a little at a time. Initially I used an electric beater but at a certain point the mixture became too thick, so I placed it on a counter and kneaded it by hand. Shape the dough into a ball and let it rest in the fridge for about 30 minutes.
Meanwhile, take out 2 dishes then place superfine sugar in one and powdered sugar in the other.

Once the 30 minutes are up, take the dough out of the fridge and shape it into walnut-sized balls with your hands.
Roll each ball in the superfine sugar first, and then in the powdered sugar. Arrange them on a baking sheet (pre-greased or lined with baking/parchment paper).

Bake in a pre-heated oven at 180° C for 10/15 minutes. Be sure not to over-bake them. They should be soft, not crunchy.
I only had to use a little bit of sugar in this recipe because instead of regular lemon juice I used Limmi Sweet Lemon Juice!

You’ll be blown away by their fragrance and taste!

Our friend Rina’s recipe