Ciao Italia: My Lifelong Food Adventures in Italy
Makes About 5 Dozen
These simple wafer cookies, a good accompaniment to fresh fruit, ice creams, or ices, need no embellishment, but they can be sandwiched together with jam or a cream filling for a fancier presentation if you wish.
4 large eggs
1 cup less 1 tablespoon sugar
1½ cups King Arthur™ Unbleached, All-Purpose Flour
Grated zest of 1 lemon
Preheat the oven to 350°F. Lightly butter two cookie sheets.
In a bowl, whisk together the eggs and sugar until light-colored and thick. Sprinkle one third of the flour over the egg mixture and fold in with a rubber spatula. Gradually fold in the remaining flour and then the lemon zest. The dough will be stiff.
Drop the batter by teaspoonfuls onto the cookie sheets, spacing them about 1½ inches apart. Bake the cookies for about 15 minutes, or until the edges are lightly browned. Carefully remove the cookies to a cooling rack.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.