I have recently become quite enamored with Fiori
di Sicilia. And by enamoured, I mean COMPLETELY OBSESSED!
This fragrant citrus-and-vanilla flavoring is traditionally used in Italian panettone, which is where I first discovered it. Since then, I’ve found myself adding it to just about everything I bake. Biscotti, sugar cookies, coffee cakes, you name it. The aroma alone is enough to make me swoon, and the flavor adds a delicate, almost magical quality that is difficult to describe until you’ve experienced it for yourself.
Of course, if you’ve followed this blog for any length of time, you already know about my affection for lemons. Between my obsession with lemon desserts and my newfound love affair with Fiori di Sicilia, it was only a matter of time before the two met in the same recipe.
These Frosted Lemon Slices are the result. Buttery, tender, and lightly crisp
around the edges, they feature both lemon zest and lemon oil for bright citrus
flavor. The addition of Fiori di
Sicilia adds a subtle floral-citrus note that
elevates these simple cookies into something truly special. Finished with a
sweet lemon glaze, they’re the perfect summer treat alongside a cup of tea, a
glass of lemonade, or your morning coffee. Have them for breakfast. Seriously, I will not judge.
1¼ c. flour
¼ t. kosher salt
½ c. (1 stick) butter, softened
¼ c. plus 2 T. sugar
1 T. freshly grated lemon zest
½ t.Fiori de Sicilia
½ t. lemon oil
2 drops yellow food coloring
2 egg yolks
Glaze
1 c. confectioners’ sugar
1 T. freshly squeezed Meyer lemon juice
1 drop yellow food coloring
In the bowl of a stand mixer, beat the butter, sugar, lemon zest, Fiori di Sicilia, lemon oil, and food coloring on medium-high speed until light and fluffy, about 3 to 4 minutes.
Add the egg yolks, one at a time, beating well after each addition.
Add the flour and kosher salt, mixing just until combined.
Shape the dough into a 12-inch log approximately 1¾ to 2 inches in diameter. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or until firm enough to slice.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.
Slice the chilled dough into ¼-inch rounds and arrange on the prepared baking sheet.
Bake for 16 to 18 minutes, or until the edges are just beginning to turn golden. Transfer cookies to a wire rack and cool completely.
To make the glaze, whisk together the confectioners’ sugar, lemon juice, and food coloring until smooth. Drizzle over the cooled cookies and allow the glaze to set before serving.
If you’ve never tried Fiori di Sicilia, I highly recommend
seeking it out. Once you open the bottle and catch that intoxicating aroma,
you’ll understand exactly why I’ve become so obsessed with it.
As an
Amazon Associate I earn from qualifying purchases.
