Pignolata di Messina

Method

1. Tip 110 g of flour onto a board with 1 pinch of salt, make a well and add 1 egg, 5 g of softened lard, 10 g of caster sugar, the finely grated zest of 0.5 lemon and 1 tsp of Marsala. Bring together with your fingertips, then knead 8-10 minutes to a smooth, firm dough that springs back when pressed — add a dusting of flour only if it clings to your hands.
2. Wrap the dough in film and rest it at room temperature for 30 minutes so the gluten relaxes and the nuggets fry without shrinking.
3. Divide the rested dough into four pieces and roll each into a rope about 1 cm thick on a lightly floured board. Cut the ropes across into 1 cm nuggets, roll them lightly under your palm so the cut edges round off, and spread them out on a floured tray so they do not stick together.