Bignè di San Giuseppe

• 3¼ ounces (90 g) flour
• scant ½ cup (100</

Sift the flour. Put the water in a saucepan and add the butter and salt. Bring to a boil over low heat and remove from the heat. Add the flour and the confectioners’ sugar all at once and stir with a wooden spoon. Return the pan to low heat and continue stirring until the mixture begins to sizzle on the sides of the pan. Transfer to a bowl and let cool until tepid. Meanwhile, grate the rind (co