Traditional Lemon Cookies,Lemon Biscuits,Biscotti al Limone

 In Tuscany and Italy in general we have many dishes(i.e.Lactose Free Lemon Cake) where we use lemon as  one of the ingredients or as the main one. Today we  cook together the traditional Lemon Cookies, Lemon Biscuits, Biscotti al lImone.We always use organic lemons  perfect for the zest.You can watch the recipe on Toscana Mia Cooking School Youtube Channel and here is the recipe.

Quantity for about 30 biscuits/cookies 

280 gr of 00 flour/all purpose flour/plain flour – 100 gr of granulated sugar + 3 tbsp -100 gr of soft butter                  grated peel of 2 lemons  –   juice of 1 lemon – 1 egg     –   1 teaspoon of baking powder             

 Vanilla powder or 2 drops of extract – 150 g of icing sugar/confectioners’ sugar/powdered  sugar to roll the biscuits

Quantità per circa 30 biscotti

280gr di farina ’00   –  100 gr di zucchero semolato + 3 cucchiai  100 gr.di burro morbido  

buccia grattugiata di 2 limoni –   succo di 1 limone – 1 uovo     –       1 cucchiaino di lievito per dolci          Vaniglina in polvere o 2 gocce di estratto  -150 gr di zucchero a velo per rotolare i biscotti

As you see in the video In a bowl  whisk the butter and granulated sugar with vanilla and finely grated peel of the two lemons ,until you get a frothy and light cream.

Then add the egg

Whisk the whole mixture 1 minute , adding the filtered lemon juice.

Incorporate the sifted flour with the baking powder and knead by hand for a few seconds. If necessary, add another 10-15 grams of flour to dust your hands and remove the dough from the work surface.

Cover it with a  transparent film and place in the freezer for 15 minutes or 40 – 50 minutes in the fridge.

Remove from the dough  pieces with a teaspoon.Roll each piece between the palms, so as to give a round shape to the biscuits. 

Finally, roll first in granulated sugar, then in powdered/icing/custard sugar .

Roll well so that a very white patina is formed, in this way the cracks on the lemon biscuits will be visible!

As you make your lemon biscuits, place them on a oven tray lined with parchment paper at a distance.

  Put the pan in the fridge for about 1 h. You can also leave them longer ,even a day.

Bake the biscuits in the oven for 5 minutes at 180 C°/350F in the central part, then for 10 minutes at 170 °/340F C.

When they are ready, let them cool for half an hour before serving.

Come vedete nel video ,in una ciotola montate con le fruste burro e zucchero semolato con vaniglia e buccia grattugiata finemente dei due limoni fino ad ottenere una crema spumosa e chiara.

Poi aggiungete l’uovo

Montate tutto il composto 1 minuto aggiungendo a filo il succo del limone filtrato.

Incorporate la farina setacciata con il lievito e impastate a mano pochi secondi. Se necessario aggiungete altri 10 – 15 gr di farina per spolverarvi le mani e staccare l’impasto dal piano di lavoro.

Copritelo con una pellicola e riponete in freezer 15 minuti oppure 40 – 50 minuti in frigo.

Staccate dall’impasto dei pezzetti come un cucchiaino . arrotolate ogni pezzetto tra i palmi, tanto da fare una forma tonda ai biscotti.

Infine, rotolare prima nello zucchero semolato, poi nello zucchero a velo.Rotolate bene in modo che si formi una patina molto bianca, in questo modo le crepe sui biscotti al limone saranno visibili

Man mano che realizzate i vostri biscotti al limone sistemateli su una teglia foderata di carta da forno distanziati .

 Riponete la teglia in frigo per circa 1 h potete anche lasciarli 1 giorno.

Cuocete i biscotti nel forno per 5 minuti a 180° nella parte centrale, poi per 10 minuti a 170°C.

Quando sono pronti lasciateli raffreddare mezzora prima di servirli.

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