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Prep 15 mins
Cook 15 mins
This recipe is adapted from "The Talisman Italian Cookbook" by Ada Boni, which is the English translation of the Italian "Talismano della felicita'". This is a classic Italian cookie, which means that it isn't soft and chewy. Rather, it is a bit crisp and meant to be eaten with a warm beverage (coffee, tea, hot milk etc.) to soften it up a bit. It's a nice breakfast cookie, to be enjoyed with your morning coffee.
- Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
- The water should be hot, but not boiling.
- Beat until the mixture is lukewarm.
- Remove from over the hot water and keep beating until foamy and cool.
- Add lemon rind and flour slowly; gently blend into egg mixture.
- Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
- Shape into neat circles with your finger, if you wish (this may get a bit messy).
- Leave a 1-inch space between each cookie.
- Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
- Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.