Pignolata

In a large bowl, combine the 00 flour, granulated sugar, and lemon zest. Make a well in the center.

Crack the eggs into the well, then add the extra-virgin olive oil. Using a fork, gradually incorporate the wet ingredients into the dry, starting from the center.

Once a shaggy dough forms, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth, elastic, and no longer sticky.