I can’t seem to keep up with my crop of lemons this year.
Every time I think I have picked the last two ripe jewels, three more appear from nowhere, begging me to be used in some sort of baking.
I can only oblige and obey the call of nature.
Today I was very keen to make lemon and almond Cantuccini, but I realized I didn’t have any eggs in the fridge.
Too cold to go out and fetch more, I quickly changed my recipe from Cantuccini to Biscottini , an egg-free, melt-in-the-mouth, Italian short-bread.
Today I felt lazy and I let my Kitchen Aid do all the mixing, even tough it is just as quick to do it by hand.
Mix together 100 gr (3/4 cup)of icing sugar with 150 gr (2/3 cups) of soft butter.
When the mixture is creamy, add 200 (1 1/2 cups) gr of self-raising flour, 50 gr (1/2 cup) of almond meal, 1 table-spoon of corn starch, a teaspoon of vanilla paste, the zest of 2 lemons and the zest and the juice of 1 mandarin.
The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.
Once it’s rested and feels firm, slice it up and place the biscuits on an oven tray and then back in the fridge for 10 minutes.
Bake at 170 C, 340 F, for about 15 minutes, or until the edges start to color. Cool at room temperature.
Dust with icing sugar and dunk into Grappa…