Sardinian cookies with coffee

Ingredients for 1 servings:

• 120 g sugar
• 160 g flour
• 15 g cornstarch
• 4 eggs
• 3 tbsp water
• 1 lemon(s), untreated, zest and juice
• some powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Biscotti sardi da caffé – recipe from my Italian mother-in-law. Makes about 20 biscotti

In a large bowl, beat one whole egg and three egg yolks with 80g of sugar. Add 3 tablespoons of water and the finely grated lemon zest and continue beating until the batter is relatively stiff. Then carefully sift the flour and cornstarch together into the bowl. Now beat the egg whites in a deep bowl with 40g of sugar until stiff peaks form, adding the lemon juice about halfway through beating. Carefully fold the egg whites into the batter. Using a piping bag, pipe 5cm-long stripes onto the baking sheet (if you don’t have a piping bag, you can also use teaspoons to make round cookies). Dust with icing sugar and let stand for 5 minutes. Bake at 160°C for 15-20 minutes.