Ingredients Jump to Instructions ↓

  1. 3 Egg yolks

  2. 1/4 cup 49g / 1.7oz Sugar - plus a little

  3. More for sprinkling

  4. 3/4 cup 46g / 1.6oz Semolina flour

  5. 3/4 cup 46g / 1.6oz Tipo

  6. 00 flour

  7. 1 Lemon - zested

  8. 1 teaspoon 5ml Baking powder

  9. 1 Salt

  10. 1/4 cup 49g / 1.7oz Butter - melted, kept hot

  11. 1/4 cup 40g / 1.4oz Raisins - rehydrated

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees.

  2. In a large bowl, combine the yolks and sugar and whisk well until the mixture is pale and fluffy.

  3. In a separate bowl, combine the semolina flour, tipo 00 flour, lemon zest, baking powder and salt and mix well. Stir in the butter and mix well, then fold in the egg yolk mixture and mix well. Fold in the raisins and continue to mix to form a homogenous dough.

  4. Roll the dough out to 1/4-inch thickness and cut it into 2-inch lozenge or parallelogram shapes.

  5. Butter a cookie sheet and place the lozenges on the sheet. Bake for 12 minutes, or until golden brown and firm. Serve hot or at room temperature.

  6. This recipe yields about 20 cookies.


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