Savoiardi - Pistoccus de caffei - from Italian

By mariannefeldman

http://idolcidipinella.blogspot.com/2008/01/i-savoiardi-che-passione.html

Ingredients

• 6 eggs
• 100 g of sugar
• 100 g of flour
• Grated rind of lemon

Preparation

Step 1

Back at home, I threw everything on the table and went to get me 6 medium eggs from the fridge. Better are at room temperature because Ballao eggs that the hens do put them in a dish in the cupboard and there they are.
After a bit I weighed 100 grams of flour and I have sifted.
So I split the eggs: yolks one side with 50 grams of sugar
and egg whites on the other with the remaining 50 gr.
I slammed the yolks until they were just yellowish-white.
I added the zest.
Then I put the egg whites with the sugar until they became their own firm. In the meantime, I took the pans for cookies,
I placed next to the icing sugar through a sieve so that everything was ready.
I also picked up a pastry bag with a plain tip though Ballao use anything made with paper.
I turned on the oven to 170 ° C.

I took the egg yolks and I added a spoonful of whites, just to loosen up a bit 'the dough.
Then I alternated turning the flour with the egg whites with an open hand. With attention that the compound is delicato.
Quindi I made the biscuits.
I've snowy icing sugar, rested and sugar again.
In some beads I did: I wet my hand and, as they did in Ballao to moisten the clothes to be ironed, I dropped the small little drops of water.
Away in the oven.
Now I put the temperature to 160 ° C.
It takes about 20 minutes.
I remove the cookies but I let them cool in the pans.