PREPARATION

The original recipe calls for candied lemon peel. I had no lemon peel, so I used orange peel. Chopp the peel finely. Mix all ingredients together in a bowl and whisk with a kneading path extensions. Put prepared dough on a floured work surface and stir again to a smooth batter.

Divide in half and processed into each cylinder with a diameter of 1 1/2 inch. Tie wrap in foil and place in the refrigerator for an hour.

After an hour cut the roll into pieces 1 cm thick, shape from the balls with your hand and place them on a plate inlaid with greaseproof paper or foil. Push them gently flatten and bake in a preheated oven at 200°C (convention oven -20°C) for about 15 minutes.

After baking, let cool on a wire rack and decorate with desired glaze.