Ingredients

For the Dough

• 2 cups 00 flour (250 g)
• 1 large egg
• 3 1/2 tbsp unsalted butter, melted (50 g)
• 1/4 cup + 1 tbsp warm milk (65 ml)
• 1/2 tsp sugar
• 0.9 oz fresh yeast (25 g) (or 2 tsp active dry yeast / about 7 g)

For the Filling

• 1/2 cup blanched almonds, toasted and finely chopped (50 g)
• 1/2 cup granulated sugar (100 g)
• Zest of 1 lemon
• Zest of 1 orange

For Frying

• Peanut oil, for deep frying (you’ll need enough to fill a pot 2–3 inches deep; about 1 quart / 1 liter is usually plenty)

Instructions

1. Activate the yeast.
   In a small cup, mix the warm milk, sugar, and fresh yeast until dissolved. Let stand 10 minutes until slightly foamy.
2. Make the dough.
   Place the flour in a bowl (or on a counter) and make a well. Add the egg and melted butter. Start mixing, then pour in the yeast mixture and combine until a dough forms.
3. Knead.
   Knead 8–10 minutes until smooth, soft, and no longer sticky. Add a tiny dusting of flour only if needed.
4. Rest.
   Cover and let rest 30 minutes at room temperature.
5. Prepare the filling.
   Toast the almonds in a dry skillet for 2–3 minutes, stirring often. Chop very finely. Mix with sugar plus lemon and orange zest.
6. Roll and fill.
   Divide dough in half. Roll each piece into a thin rectangle. Spread filling evenly almost to the edges, pressing lightly so it adheres.
7. Seal and roll into logs.
   Lightly brush the edges with water. Roll tightly from the long side to form a log.
8. Slice.
   Cut into 1/2-inch (about 1 cm) slices with a sharp knife.
9. Fry.
   Heat peanut oil to 350°F (175°C). Fry in small batches until deep golden, about 1–2 minutes per side.
10. Drain (important!).
    The sugar can melt and caramelize, so don’t drain on paper towels (they stick). Drain on parchment paper instead.
11. Skim between batches.
    Use a spider/skimmer to remove caramelized bits from the oil so the next batch stays clean and tasty.

Tips & Tricks

• Oil temp matters: keep it near 350°F so they cook through without getting greasy.
• Chop almonds fine: finer filling = easier rolling and cleaner slices.
• Best day-of: Limoncini are at their peak the day they’re fried—crisp outside, soft inside.