Mix 125 gr of flour, yeast and 8 tbs of mild water.

Let the dough rest for a night.

The day after add the lemon and orange zests, 325 gr of flour, sugar, salt, oil and orange blossom water.

Knead the dough very well and let it double again for about 30 minutes.

Work the dough again and roll it 1 cm height in a rectangular pan, buttered and floured.

Cut the dough with the point of a knife as small rectangulars. Bake for 40 minutes 180°.