Ingredients

90 ml olive oil

90 g powdered sugar

2 lemons, peel

2 spoonful of lemon juice

1 sachet of vanillin

140 g of spelt flour

40 g of corn starch

35 g of sorghum flour

20 g of almond flour

1/2 a teaspoonful of salt

Combine the oil, powdered sugar and lemon peel and whip it until smooth. Add the lemon juice and mix, then add also the dried ingredients and mix until they are well blended. Put the dough on a sheet of greaseproof paper and roll it. Keep it in the fridge for about 2 hours.

Cut biscuits half a centimetre thick. Place them on a tray covered with greaseproof paper and bake at 180 °C for about 12 minutes.
Let them cool on the tray. When the lemon and almond biscuits are lukewarm, dust them with confectioners’ sugar.

Tradotto da Francesca Clemente