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Vanilla Citrus Perunillas with Fiori di Sicilia

Vanilla Citrus Perunillas

This recipe make a lot--cut in half for a smaller batch; adapted from Jeffrey Weiss. Weiss wrote the recipe in weight measurements and I did not have time to translate to volume.
Course Dessert
Cuisine Cookies, Spanish
Author TheSpicedLife


  • 28 oz (800 g) AP flour
  • 1 T kosher salt
  • 1 T baking powder
  • 14 oz (400 g) manteca (pork lard, preferably fresh and roasty, UNprocessed)
  • 10 1/2 oz (300 g) sugar
  • 4 large egg yolks (reserve whites)
  • 1/4 cup Tuaca liquor
  • zest and juice of 1 lime
  • 1 heaping t vanilla paste
  • 1 t fiori di sicilia
  • coarse sugar (sanding sugar or pearls) for sprinkling
  • reserved egg whites for brushing onto cookies


  1. Preheat the oven to 400 F. Line 2 baking sheets with parchment or silicone mats. Set aside.
  2. Whisk together the flour, salt and baking powder. Set aside.
  3. Beat the lard until softened and creamy. Add the sugar in 3 increments, beating until fluffy.
  4. Add the egg yolks, one at a time, beating to incorporate. Scrape the sides and bottom of the bowl as necessary.
  5. Beat in the Tuaca, lime zest and juice, vanilla paste and fiori di sicilia.
  6. Mix the flour mixture into the egg and lard mixture on the lowest speed. Scrape the sides and bottom of the bowl as needed. Do not overmix. The dough will be fairly stiff. Use your hands to pat it into a ball in the bowl.
  7. Pinch chunks of dough of to form into cookies. Weiss made huge cookies--I prefer something more the size of 2-3 tablespoons. Gently and quickly roll the dough into a ball. Pat it flat--it should still be thick.
  8. Place the cookies about 2 inches apart. I got 12 per sheet at the size I made.
  9. Brush each cookie lightly with beaten egg whites. Sprinkle with coarse sugar.
  10. Bake for 12-15 minutes (or longer for a bigger cookie), until the cookies are golden all over and browning at the edges.
  11. Cool for 5 minutes on the cookie sheet and then transfer to a cooling rack.