Steps

• In a bowl, beat the eggs with the sugar. You can do this with a whisk or a fork. Now add a pinch of salt, a few drops of orange blossom essence, the tablespoon of your favorite liqueur, and the oil. Mix all the ingredients well.

  Now gradually incorporate the flour, potato starch, and baking powder. Work with your hands until you form a smooth dough. If you don’t have Type 1 flour, you can use Type 0, but remember that liquid absorption changes slightly compared to Type 1 flour. You might need a bit more.

  Now let’s make the flowers. You’ll need a flower-shaped cutter, like those for canestrelli. Simply roll out the dough, cut out the shape, then detach a small piece of dough to create a small ball to place in the center. To make the ball stick, I dampened the surface of the cookie with a bit of water and then added the ball. To shape the petals, I used a toothpick, cutting into the dough to form a groove.

  

• Once the dough is rolled out with a rolling pin, to create a spotted effect on the cookie dough, I sprinkled chocolate sprinkles on top and then rolled the pin again to press them into the dough. As shown in the photo, the chocolate won’t melt during baking.

  If you prefer, you can also use colored sprinkles to decorate; I sprinkled them on top once the flower shape was made.

  

• After placing the cookies on a baking sheet lined with parchment paper, bake in a preheated fan oven at 340 degrees Fahrenheit for about 14 minutes.

  Once baked, enjoy your little cookies.