Struffoli

Instructions

1. Tip 100 g of plain flour onto a board and make a well in the centre. Add 1 egg, 1 tbsp caster sugar, 10 g softened butter, the finely grated zest of 0.5 lemon and 0.5 orange, 1 tsp limoncello and 1 pinch of fine salt.
2. Work the wet ingredients into the flour with your fingertips, then knead firmly for 6-8 minutes until you have a smooth, elastic dough that is dry to the touch and springs back when pressed. Wrap in cling film and rest at room temperature for 30 minutes so it rolls without tearing.
3. Cut the dough into 4 pieces and roll each on a lightly floured board into a rope about 1 cm thick. Cut the ropes into 1 cm pieces, roll them briefly between your palms into rough balls and dust with a little flour, keeping them separate so they do not stick.