500 g white flour
2 eggs
grated peel 1 lemon
milk
a little sugar
1 small glass grappa
oil
Make pastry with the flour, eggs, grated lemon peel, milk, sugar and grappa. Work the dough well then leave it to rest for a few minutes. Roll the pastry out to a thickness of ½ cm. Cut it into diamond shapes about 4-5 cm long and fry in hot oil. Drain, dust with icing sugar and serve hot.