ngredients

• 7 ¾ cups (1 kg) all-purpose flour
• 1 cup + 2 tablespoons (250 g) lard, softened
• 2 ¼ cups (450 g) granulated sugar
• Zest of 2 lemons
• 2 tablespoons honey
• 5 large eggs + 1 egg yolk
• 2 packets baking powder for desserts (or 2 tablespoons baking powder)

Instructions

1. Prepare the dough
   In a large mixing bowl, sift the flour. Add the softened lard and rub it into the flour using your hands until the mixture resembles coarse crumbs.
2. Add remaining ingredients
   Add the eggs, sugar, lemon zest, and honey. Mix well until incorporated. Finally, add the baking powder and knead until the dough becomes smooth and uniform.
3. Rest the dough
   Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 3 hours.
4. Form the cookies
   Using a cookie press fitted with a star nozzle (or a “sparabiscotti”), extrude strips of dough about 3 inches (7–8 cm) long. Shape each one into the traditional “S”.
5. Bake
   Place the cookies on a baking sheet lined with parchment paper. Bake in a static oven preheated to 390°F (200°C) for 10–15 minutes, or until lightly golden.
6. Cool & enjoy
   Allow the cookies to cool completely. They should be crisp, fragrant, and perfect for dipping in coffee or milk.