Recipe for Cracked Lemon Bites

Mix the flour with the yeast and/or baking soda. Grate the zest of the lemon finely over it. Squeeze the juice of the lemon.

Whip the soft butter with the sugar in a large bowl. Add the eggs, whip again, and add the lemon juice while continuing to whip. Quickly fold in the flour with a spatula. Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for at least one hour.

Pour the icing sugar onto a plate (you may need to increase the amount a bit). Take a bit of dough between two spoons and roll it into a ball between the palms of your hands. Roll the balls in the icing sugar.

Place them on a baking sheet lined with parchment paper, spacing them a few centimeters apart. Chill them in the refrigerator for another fifteen minutes. Preheat the oven to 180°C (thermostat 6).

To finish, roll the bites a second time in powdered sugar and bake for about twelve minutes. You can prefer them pale or slightly colored. Let cool on a rack.