Lemon Quaresimali Cookies

Name: Lemon Quaresimali Cookies
Yield: makes about 50 cookies
Ingredients: 1 3/4 cups (245 g) all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs, plus 1 large egg for glazing; 1 1/3 cups (265 g) sugar; 3/4 teaspoon vanilla extract; Grated zest of 2 lemons, preferably organic; 1 1/2 tablespoons freshly squeezed lemon juice; 2 cups (250 g) almonds, toasted

December 9, 2011

These cookies are like supersized biscotti, but, unlike biscotti, they’ve never gained wide acceptance outside their native Italy, probably because their name is a bit more of a challenge to pronounce. Thankfully, they’re just as easy to make, and every bit as good.

Recipe notes

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