Preparation of Lemon Totò

• Melt the lard (or butter) in a saucepan over low heat or in the microwave.
  In a large bowl, using a whisk, mix the egg with the 60 g of sugar until you have a smooth mixture.
  Add the melted lard (or butter), grated lemon zest, and 10 g of lemon juice, still mixing with the whisk.

• Gradually add the flour, alternating with the milk, until fully incorporated, switching to hand kneading when the liquids are absorbed and the mixture becomes consistent.
  Add the baking powder and knead until you have a smooth dough.
  Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for half an hour.

• After the resting time, take out the dough, divide it into four pieces, and form each piece into a roll of about 1 1/4 inches in diameter.
  Cut each roll into 1 1/2 inch pieces and place them slightly apart on a baking sheet lined with parchment paper.
  Bake them in a preheated static oven at 350°F for fifteen to twenty minutes, until lightly golden, remove from the oven, and let them cool slightly.

• Place the powdered sugar in a small bowl, make a well in the center, and pour the rest of the lemon juice into it, then with a teaspoon, stir starting from the center of the bowl with circular movements, gradually incorporating the powdered sugar, until you have a smooth and even glaze.
  Using a kitchen brush, brush the glaze over the still warm cookies, letting them dry on the same baking sheet you baked them on.
  Once the glaze has dried, store your lemon totò in an airtight container or a tin box.

  Chez Bibia