How to make
Oven - 360°F (180°C);
Flat tray covered with baking paper.
The eggs are boiled for 10 minutes. Peel them and remove the yolk. Set them aside.
In a large bowl pour the flour, potato starch, salt and powdered sugar.
Stir with a wire whisk. Add lemon flavor, grated lemon peel and turmeric. In this recipe, turmeric is only used to give the dough an intense yellow color, so this spice is optional (I did not add turmeric).
Mix everything well and set it aside.
The hard-boiled yolks are passed through a strainer, by using a spatula or fingers, they should fall into the bowl as a fluffy mixture. Add them to the flour mixture, stir and add the butter cubes.
Initially, the stirring is done with a fork, then by hand. Knead a smooth and homogeneous dough, which is soft and pleasant to the touch. Place it in foil and refrigerate it for 30 minutes.
The cooled dough is divided into two, for convenience and the other part is again placed in the refrigerator. It is rolled out between two baking papers or on a little flour in to an average thickness of about 4 mm and the rolling pin is sprinkled with floured as well.
Cut the biscuits with a cookie cutter or a cup about 2.4″ (6 cm) in diameter. Arrange them in a tray covered with baking paper at a short distance from each other. Spread them with egg white and sprinkle with pearl sugar.
The pieces of dough are added to the second cooled dough, which is rolled out again and the biscuits are cut out and so on, until you run out of dough.
Bake at 360°F (180°C) for about 13-15 minutes and they should remain white.
Cool them in the tray, until they harden, because this is butter dough and must be cooled before placing them onto a wire rack.
The Lemon Biscuits (Limonissimo) are ready.
