Preparation of raffiuoli

• In a large bowl, beat the egg and the yolk with the granulated sugar using an electric mixer until you obtain a light and homogeneous mixture.
  Add the grated lemon zest, then gradually incorporate the sifted flour and baking powder with a spatula, mixing gently from bottom to top to avoid deflating the mixture.

• Beat the egg white until stiff peaks form and gently fold it into the prepared mixture using the spatula with delicate movements from bottom to top.
  Once you have a homogeneous mixture, transfer it to a pastry bag with a wide smooth nozzle.
  Line a baking sheet with parchment paper.
  Pipe ovals of batter onto the paper, each about 3 inches long, keeping them spaced apart as they will expand during baking.
  Bake in a preheated static oven at 390°F for about ten minutes, until lightly golden.
  Remove from oven and let cool completely.

• Meanwhile, in a bowl, pour the powdered sugar, make a well in the center of the powder, and add the lemon juice and a few tablespoons of hot water. Mix thoroughly, adding a little hot water at a time, until you obtain a smooth and thick glaze.

• Glaze the now-cold raffiuoli with the prepared glaze, covering them on all sides: you can place them on a rack, cover them with glaze, wait for it to dry well, and turn them over to cover the other side (if the glaze dries in the meantime, add a little hot water to bring it back to the correct consistency).

  Chez Bibia