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.