Soft Lemon Biscuits with Lemon Liqueur Icing
Tender little biscuits with lemon zest, kneaded with olive oil and topped with limoncino-flavoured icing.
A recipe from the ITALAZA kitchen
Preparation 25 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 37 min.
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In the kitchen 8 steps
- Preheat the oven to 175 °C and line a baking tray with baking paper.
- Finely grate the lemon zest (1 piece) and squeeze out the juice.
- Whisk the egg (1 piece) with the sugar (100 g) and zest, then add the olive oil (40 ml) and half the lemon juice.
- Stir in the sifted flour (200 g) with the baking powder (6 g) and a pinch of salt (to taste), until you have a soft dough that no longer sticks to your fingers.
- Shape the dough into balls the size of a large cherry, place them on the tray with space between each one and flatten them slightly.
- Bake for 12 minutes: the biscuits should stay pale on top and turn just lightly golden underneath.
- Meanwhile, mix the icing sugar (60 g) with the lemon liqueur (15 ml) and a few drops of the remaining juice until you have a thick icing.
- Leave the biscuits to cool for 10 minutes, then dip the tops in the icing and leave it to set.
Tip: Add the lemon juice to the icing one drop at a time: it should coat the back of a spoon without running, or it won’t set.
Probably contains: gluten, eggs · check the labels
Product labels: Corax Extra Virgin Olive Oil – Sardinia PDO, Caputo Nuvola Flour – Type 0, Morelli Italian Lemon Liqueur (70 cl or 2 l)