1. Beat the eggs with the sugar in a large bowl, big enough to hold your thoughts too.
2. Add the oil in a thin stream, as if you were drawing.
3. Stir the ammonia into the warm milk, without accidentally sniffing it, and pour it into the mixture.
4. Start adding the flour little by little, mixing with a spoon (or your hands when you feel up to it).
5. Add the vanilla and zest. When the dough is soft, smooth and doesn't complain, it's ready.
6. Roll out with a rolling pin, making strips about 4 cm wide. Don't just stand there with a ruler: look and trust your eye.
7. Arrange them on a baking tray (baking paper underneath, mind you) and cook in a static oven at 180° for 8-10 minutes.
8. Take out, cut into pieces (the morzetti, in fact) and bake until they are nice and golden.
💬 Grandma's note:
“You don’t give morzetti away. You put them in the pantry and share them only with those who saw you knead.”
