To make them, simply combine the flour, baking powder, granulated sugar and lemon zest with the butter, which has been chilled from the fridge. Next, add the beaten eggs and immediately shape the soft dough until it resembles an elongated loaf, which is then placed on a baking tray lined with baking paper.
At this point, proceed directly to baking, without waiting for resting time: after being baked, let the base cool completely, sprinkle it with icing sugar and you get many biscuits about 2 centimetres thick. The characteristic rustic consistency makes them perfect for dipping into a cup of coffee with milk or enjoying with an aromatic tea for a sweet snack.
In our version we prefer to use butter, but you can also opt for lard in the same quantity. If you don’t have vanilla baking powder available, you can use a neutral one and flavour the dough with 1/2 teaspoon of vanilla extract or a pinch of cinnamon.
Discover how to prepare Parisian biscuits following the step-by-step procedure and tips. If you liked this recipe, try also the tetù and teio biscuits, the almond paste pinches and the Sicilian ‘mpanatigghi.
How to make Parisian biscuits
Step 1
Collect the flour in a bowl 1.
Step 2
Combine the sugar, baking powder and lemon zest 2.
Step 3
Mix the dry ingredients together with a spoon 3.
Step 4
Add the cold butter from the fridge, cut into cubes 4.
Step 5
Work the butter and powders together with your fingertips, rubbing them together until you get a sandy mixture 5.
Step 6
Beat the eggs in a separate bowl and then add them to the mixture 6.
Step 7
Knead with your hands until you have a very soft dough, then lightly flour the work surface and create a loaf 7.
Step 8
At this point, immediately transfer it to a baking tray lined with baking paper 8.
Step 9
Cook the dough in a static oven at 180°C for 15 minutes, until golden 9.
Step 10
Let it cool completely, then sprinkle the surface with plenty of icing sugar 10 and cut slices about 2 centimetres thick.
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