Caprilù Al Limone Recipe

• portions: makes approx. 20–22 piec
• temps total: 13 minutes

Ingrédients

300 g blanched ground almonds (3 cups)

150 g sugar (3/4 cup)

2 egg whites (size M – approx. 80 g), lightly beaten

Zest of 1 organic lemon

2 tbsp lemon juice

Powdered sugar for rolling

Instructions

Thoroughly mix the sugar and lemon zest in a bowl until the aromas are well combined.

Add the ground almonds and mix again until fully incorporated.

Gradually fold in the lightly beaten egg whites and lemon juice until a soft, slightly sticky dough forms. If the mixture seems too loose, gradually add a little more ground almonds until you can shape it.

With slightly moistened hands, shape small pieces of dough (approx. 25 g each) into slightly elongated rectangles.

Roll each piece lightly in powdered sugar and place them on a baking sheet lined with parchment paper. Using three fingers, press gently into the middle to create the typical Caprilù shape.

Bake in a preheated oven at 170 °C (340 °F) for 12–15 minutes. The cookies should remain pale and not brown too much.

Allow the cookies to cool completely before handling, as they are very soft when fresh out of the oven and firm up while cooling.

Delicately crispy on the outside, tender and moist inside, with a fresh lemon aroma – that’s how Caprilù taste in Italy.🥰