Bocconotto

Sift the 300 grams of 00 flour onto a clean work surface or into a large bowl. Add the 100 grams of granulated sugar and 2 grams of salt, mixing well.

Add the cold lard, cut into small pieces, to the flour mixture. Using your fingertips, rub the lard into the flour until the mixture resembles coarse breadcrumbs.

Make a well in the center of the flour mixture. Add the 40 grams of egg yolks and the 3 grams of lemon zest to the well. Gradually incorporate the dry ingredients into the wet, first with a fork, then knead briefly by hand until a smooth, cohesive dough forms.