Pirichittus

In a bowl whisk the eggs until frothy. Keep whisking while adding the oil a little at a time as well as the grated zest of 1 lemon.
Finally, sift the flour with a pinch of salt and add it to the mixture until it turns into a dough that you can knead with your hands.
Knead until you obtain a smooth yet semi-firm texture.
Make small balls with the dough, about the size of a walnut.
Line a baking sheet with parchment paper and arrange the pirichittus leaving some space between them; bake at 200°C until they puff up, then lower the oven to 180°C.
Take the pastries out as soon as golden: overall, cooking time may vary between 30 and 50 minutes. Leave to cool.
To prepare the icing, place the sugar, the grated zest of 1 lemon and one cup of water in a small saucepan and stir over a low flame until it turns into a transparent and stringy syrup.
Take the now cold pirichittus, dip them entirely in the icing and place them on a serving dish to dry.
Serve cold.
These delicious Pirichittus are ready. Enjoy!