Lemon Quaresimali Cookies
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 information
Yield
makes about 50 cookies
Ingredients
Preparation
Step 1
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt. In a medium bowl, whisk together the 2 eggs, sugar, vanilla, lemon zest, and lemon juice. Add the flour mixture and stir until well blended, then mix in the almonds.
Step 3
Divide the dough in half and place each half on a prepared baking sheet. Using dampened hands, shape each half into a 13 by 2 1/2-inch (33 by 6-cm) log.
Step 4
In a small bowl, whisk the remaining egg. Generously brush the logs with the egg wash, then give the logs a second coat.
Step 5
Bake, rotating the baking sheets midway during baking, until the logs are firm and golden brown, 25 to 30 minutes. (They will flatten out during baking.) Remove the baking sheets from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheets for 10 to 15 minutes.
Step 6
Transfer the logs to a cutting board. With a serrated bread knife, slice each log crosswise into 1-inch (3-cm) bars. Place the cookies, cut sides up, in a single layer on the baking sheets and bake for 20 minutes. Let cool completely.
Storage
Step 7
The cooled cookies will keep for up to 1 week stored in an airtight container.
Variation
Step 8
Substitute toasted hazelnuts for the almonds.
