250 g of Molino Marello buckwheat buckwheat
90 g temple temp. environment
90 g granulated or icing sugar
1 tablespoon for desserts
3 whole average eggs
1 tablespoon of olive oil
1 grated lemon zest
1 pinch of salt
1 sachet of vanillin
Pour the butter, sugar and lemon zest first into the planetary mixer (or then gradually pour the eggs, flour and the other ingredients and work for a few minutes until the dough is homogeneous it is soft.
Let the dough rest for 15 minutes (even outside the fridge).
Fill a piping bag and make the biscuits to your liking.