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.
How to
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…
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- Almond, Orange and Blackberry Cakes (silviascucina.wordpress.com)
- Italian Cream Puffs (Bigne’ alla Crema) (silviascucina.wordpress.com)
- Lemon honey chamomile cookies (snixykitchen.wordpress.com)
Silvia Colloca 
…Silvia ciao..domani farò i tuoi biscottini…ma….: corn sarch, cos’è……la vaniglia in pasta all’esselunga non c’è, l’aroma di vaniglia in gocce va bene?? ….al posto del mandarino, come mi hai suggerito metterò il lime che ho comprato…….
Ciao! Corn startch e’ l’amido di mais ( va bene anche la fecola). Si, naturalmente puoi usare vaniglia in gocce, o i semi di vaniglia se hai una stecca.
Mi raccomando fammi sapere come vengono. Se fai delle foto, le mettiamo su Silvia’s Cucina.
Ciao
Hi Silvia,
I made this recipe today and it was pretty delicious!!! The only thing was it had a little bit of a bitter after taste – I think it may have been from the rind? Is that how its supposed to be?
Emma!!
p.s. the recipe was sooo nice and easy to follow!!!
Hi emma glad the recipe worked for you!
You know, the slightly bitter after taste may be because when you zested the rind some of the white pith got in there too? The white bit is very bitter…
They are supposed to be a little zesty though…
This wasn’t what I came here for, I’m looking for the delicious meringue with the berries you posted on FB, but now I have to add these to my must make list also!
HI Joan! That recipe (Pavlova) is only Italian blog for the moment. http://incucinaconsilvia.wordpress.com/2011/05/08/una-pavlova-per-la-festa-della-mamma/
I’m working on an “espresso meringue and mascarpone topping” version for the English blog….stay tuned!
Silvia: I make Biscotti often but have never tried an egg free one..Thank you for posting it..A must try on my food adventure. I have two recipes of my aunt’s but they both have eggs..Have a wonderful day from my kitchen to yours!
Thanks! I am now very curious about your recipes…
My kitchen Aid is my husband. Lol. He cleaned and mopped the kitchen last night. I guess it was all that good pasta! These cookies look delicious . You should also make make limoncello. Use the highest grade vodka you can find.
Your husband sounds very nice indeed, but, of course he’s a lucky boy!
I used to make limoncello when I was living in Europe, here in Sydney I can’t find the right grade of alcohol, although, I may well try with vodka soon!My lemon tree is a few months away from being full of fruits…
Dear Silvia,
Would this recipe be good to use with cookie molds? I found old-fashioned cookie molds and have been looking for a cookie recipe to go with. Thank you very much. Janice
Absolutely! It’s firm dough and it will work well with cookie cutters. Good luck!
Thank you again, Silvia