Apulian dipping biscuits

INGREDIENTS

• 650 g of 00 flour;
• 250 g of granulated sugar;
• 200 ml of extra virgin olive oil;
• 120 ml of milk;
• 15 g of ammonia;
• 2 medium eggs;
• The grated rind of a lemon

STEP

1. In a bowl, combine the eggs and sugar and work them for a few minutes with an electric mixer, or by hand, until the mixture becomes nice and frothy;
2. Warm the milk, pour in the ammonia and let it dissolve well, you will notice the formation of a dense foam;
3. Add the ammonia dissolved in the milk, the grated lemon zest and the extra virgin olive oil to the egg and sugar mixture;
4. Add all the flour (which we have sifted) a little at a time and work the dough with a wooden spoon. You will notice a sticky mixture but that is how it should be;
5. Fill the pastry bag with a little mixture and on a baking tray lined with baking paper make some sticks, spaced a little apart because they will grow a lot in the oven;
6. Sprinkle the biscuits with granulated sugar;
7. Bake the biscuits in a preheated oven at 180 degrees for 15 minutes, until golden;
8. Remove from the oven and let the biscuits cool thoroughly;
9. They will remain fragrant for about a week if stored in an airtight container;