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Lemon Wafer Cookies

Biscotti al Limone

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.


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