Remember the windfall of lemons? The girls and I were sitting around the table brainstorming what exciting things we could make. Older Daughter reminded us that we have biscotti morbidi al limone (soft lemon cookies) bookmarked from ages ago. This was our time to try them.
Her friend baked these and brought them to choir practice some months back, when choirs still met to sing. Since she loved them so much, she begged the recipe for us. We have made these several times since that first batch because they are so more-ish and everyone we have given them to simply love them.
This is a suitably lemony cookie with a delightfully playful texture: crunchy on the outside, melt-in-your-mouth fluffiness (almost cake-like) on the inside. They are like dreamy puffs of cloud: you have to try it to believe it. Recipe adapted from PourquoiJeGrossis.
- 100g butter, softened
- 1 egg
- juice and zest of 1 lemon
- 80g of sugar
- 300g flour
- 4 tsp baking powder
- sugar & icing sugar for dusting, in 2 separate bowls
- In the bowl of your food processor, whisk the butter and the egg.
- Add the lemon juice and the zest.
- Pour in the sugar and whisk again.
- Whisk in flour & baking powder. Mix well to obtain a homogeneous paste.
- Place the dough in a bowl and cover with cling film.
- Refrigerator for 30 minutes.
- Preheat your oven to 180 °.
- Line a baking sheet covered with parchment paper or a baking mat.
- Shape the dough into 2cm balls.
- Roll them in the caster sugar and then in the icing sugar.
- Arrange them on the baking tray, spacing them out generously.
- Refrigerate for 15 minutes.
- Bake for 15 minutes.
- The cookies will have a nice cracked appearance, but they should not brown.
This post is my contribution to One Word Sunday: Dream hosted by Debbie at TravelWithIntent