Lemon Canistrelli

Ingredients

• 250 g All-purpose flour (Sift before use)
• 1 citron Untreated lemon zest (Finely grated zest)
• 5 g Baking powder (Approximately ½ packet)
• 120 g White sugar (Granulated)
• 25 g Brown sugar (cassonade) (For sprinkling on the biscuits)
• 80 g Extra virgin olive oil (≈80 ml)
• 1 pincée Salt (Fine salt)
• 60 ml Dry white wine (6 cl, at room temperature)
• 60 ml Orange blossom water (optional) (Alternative to white wine)

Instructions

1. Preheat the oven

   Turn on the oven to 180°C while you prepare the ingredients.

   Time: PT5M

   Temperature: 180°C

2. Mix the dry ingredients

   In a large bowl, combine the sifted flour, baking powder, white sugar, salt, and grated lemon zest. Mix well with a wooden spoon.

   Time: PT5M

3. Incorporate the liquids

   Add the white wine (or orange blossom water) then the olive oil. Mix until you obtain a homogeneous and slightly sticky dough.

   Time: PT5M

4. Dough rest

   Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes. This allows the dough to relax and be easier to roll out.

   Time: PT30M

5. Roll out the dough

   On a lightly floured surface, roll the dough to about 1 cm thickness using a rolling pin.

   Time: PT5M

6. Cut the biscuits

   Use a pizza cutter to cut diamonds or squares about 5 cm. Place the shapes on a baking sheet lined with parchment paper.

   Time: PT5M

7. Sprinkle with brown sugar

   Dust each biscuit with a small amount of brown sugar and, if desired, a little extra white sugar for extra crunch.

   Time: PT2M

8. Bake

   Bake the biscuits for 25 minutes, or until they are lightly golden.

   Time: PT25M

   Temperature: 180°C

9. Cooling

   Turn off the oven, let the biscuits sit in the turned‑off oven for 5 minutes, then transfer them to a rack to cool completely.

   Time: PT5M

10. Serving

    Serve the lemon canistrelli with tea, sencha, or hibiscus infusion. Store them in an airtight container.

    Time: PT2M

Nutrition Facts

Calories

110

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Untreated lemon zest: Candied lemon zest, Lemon flavoring
• Instead of Baking powder: Baking soda + vinegar
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Brown sugar (cassonade): Raw sugar, Cane sugar
• Instead of Extra virgin olive oil: Sunflower oil, Melted butter
• Instead of Salt: Sea salt
• Instead of Dry white wine: Orange blossom water, Diluted lemon juice
• Instead of Orange blossom water (optional): White wine, Orange juice

Equipment Needed

• Mixing bowl
• Wooden spoon or spatula
• Stand mixer (optional) (optional)
• Rolling pin
• Pizza cutter or serrated knife
• Baking sheet
• Parchment paper
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Mix until a homogeneous dough forms
• Let the dough rest for 30 minutes
• Do not exceed 25 minutes baking to avoid them becoming too hard

Chef Tips from the Video

• Use an untreated lemon for aromatic zest free of pesticides
• Olive oil provides an authentic Mediterranean flavor
• Lightly sprinkle brown sugar for a sweet‑caramelized contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight box for 5 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: At room temperature 3‑4 days in a sealed container

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap
• Baked biscuits keep for several days; they can even be frozen after cooling