Desserts from Italy - Sardegna
translated by Italian with
Soft Sardinian sweets, from the notebook of grandma's recipes!
We collect the powders in the bowl and add the egg white, honey and lemon zest. If we use liqueur (Amaretto, a teaspoon), let's add it now, so let's start working everything. Add the orange flower water to soften the mixture.
We work the dough until you get a firm mixture that does not crumble when we go to make balls that pinch to create a sort of pyramid shape, using thumb, index and middle.
Cover with icing sugar before placing in a pan lined with parchment paper. Bake in a hot oven at 180 degrees for 12-15 minutes, they must be well browned underneath and in the upper part, the thin one we created with pinches.
Let cool a few minutes in the pan and then transfer them on a wire rack. They can also be stored for 6-7 days in an airtight container! They are ideal for accompanying tea or coffee.