Pignolata Messinese

In a large bowl, combine 500 grams of 00 flour, 50 grams of granulated sugar (for the dough), and 2 grams of salt.

Create a well in the center of the dry ingredients and add 180 grams of eggs, 50 grams of extra-virgin olive oil, and the lemon zest.

Gradually incorporate the dry ingredients into the wet, mixing until a shaggy dough forms.