Altamura biscuits, the original ones to dip

INGREDIENTS

• 1 kg of 00 flour;
• 400 g of granulated sugar;
• 300 ml of extra virgin olive oil;
• 4 eggs;
• A pinch of salt;
• 15 g of baking ammonia;
• 15 g cream of tartar;
• 16 g of baking soda,
• 100 ml of milk;
• 2 egg yolks for brushing;
• 1 grated lemon

STEP

1. Warm the milk, pour in the ammonia, cream of tartar and bicarbonate.
   Mix quickly with a spoon, you will notice the formation of a dense foam;
2. Pour the flour, oil, sugar, eggs, grated lemon zest, a pinch of salt into the mixer bowl and mix for a few seconds;
3. Combine the mixture of bicarbonate, cream of tartar, and ammonia that we dissolved in the milk in the bowl of the mixer:
4. Turn on the mixer and work until you get a smooth, soft but not sticky dough;
5. Remove the dough from the bowl, place it on a pastry board and work it briefly with your hands. Then form a loaf, cover with a cloth and leave to rest in the fridge for about 15 minutes;
6. Once the resting time has elapsed, take the dough again, separate some pieces and form 8 cm loaves;
7. Here is the right length;
8. Lightly grease a baking tray, then place the biscuits on it, spacing them apart from each other (they will grow during cooking), brush the surface with the beaten egg yolks;
9. Bake the biscuits in a preheated oven at 180 degrees for 15/20 minutes;
10. They should be golden brown on the surface;
11. Here is the right gilding;
12. Remove from the oven and let cool completely before enjoying them;
13. Transfer to a serving dish and enjoy with a good coffee or tea… they are fabulous!!
14. They can be stored in a sealed food bag and will remain fragrant and crunchy for over a week.