I lemon biscuits They are baked sweets that capture the fragrant and luminous essence of the Mediterranean citrus fruitsThey exude citrus aromas and a texture that oscillates between internal softness and a light crunchiness on the surface. This type of biscuit, despite its simplicity, represents a timeless classic of the Italian homemade pastryIn fact, it is ideal to accompany a cup of tea or coffee in the afternoon.
The dough base is based on a soft shortcrust pastry, made succulent by the balance between soft butter e granulated sugar. These together create a slightly buttery and velvety texture. The presence of the grated lemon rindIt introduces an aromatic explosion. Furthermore, combined with fresh juice, it gives the zests an intense and natural fragrance. This infuses every bite with the typical freshness of citrus fruits.
The dough preparation requires attention to the texture: the 00 flour sifted with the baking powder gives structure. Also, the pinch of salt It acts as a flavor regulator, balancing sweetness and acidity. After resting in the refrigerator, the flavors meld and the dough stabilizes. Then, the dough is formed into small balls, giving rise to the characteristic biscuits. In the oven, they expand slightly and develop a delicate, irregular surface. This is the hallmark of perfect baking.
The sensory profile of these biscuits is fascinating: each bite reveals a soft and fragrant heart. The surface, made more appetizing by the layer of icing sugar, adds a textural contrast. This sugary finish also creates a luminous visual effect. In fact, the surface cracks reveal their inner texture.
These biscuits are suitable for many occasions: excellent for breakfast, perfect to accompany an afternoon tea or a light dessert after a meal. citrus fragrance It remains persistent, yet not invasive, offering a balanced and satisfying taste experience.
Prepared with simple but quality ingredients, lemon biscuits embody the quintessence of homemade sweetnessThe basic technique and the choice of natural flavors transform a few elements into a small pastry masterpiece.
Pairing suggestions
🍷Wine: A sweet and aromatic Moscato d'Asti DOCG enriches the citrus profile of the biscuits without overpowering their delicacy.
🍺 Beer: A Belgian blanche beer with citrus notes and light spices highlights the fresh, fragrant character of lemons.
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Portions:
4
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difficulty:
Media
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Preparation:
20 minutes
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Cooking time:
15 minutes
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Total:
35 minutes
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Temperature:
180°C (static oven)
Ingredients
- 300 g 00 cup flour
- 150 g granulated sugar
- 100 g butter
- 1 egg (half)
- 1 Lemon; (grated zest)
- 0,5 Lemon; (juice)
- 1 teaspoon(s) baking powder
- 1 pinch(es) salt
- qb icing sugar (for finishing)
Preparation
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1
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Prepare the ingredients Bring the butter to room temperature and finely grate the lemon zest, squeezing the juice as well. |
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2
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Whip butter and sugar In a large bowl, mix the soft butter with the granulated sugar until you obtain a soft and smooth cream. |
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3
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Combine the egg and lemon Add the egg, lemon zest, and lemon juice, stirring constantly until combined. |
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4
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Add the dry ingredients Sift the flour with the baking powder and a pinch of salt directly into the bowl, then gradually incorporate to form a soft, slightly elastic dough. |
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5
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Rest in the refrigerator Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes to make it easier to work with later. |
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6
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Form the balls Take small pieces of dough and shape them into regular balls, flattening them slightly to obtain the classic biscuit shape. |
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7
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Sugar the biscuits Roll each cookie in powdered sugar, making sure it is well coated to give a shiny and slightly crunchy surface. |
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8
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Bake in the oven Arrange the biscuits on a baking tray lined with baking paper, leaving space between them, and bake in a preheated oven at 180°C for 12 – 15 minutes, until the edges appear lightly golden. |
