Sugar, 4 1/2 oz.
Fine flour, 3 oz.
Butter, 1 oz.
Egg yolks, 4
Egg whites, 3
A pinch of bicarbonate of soda
Lemon rind flavoring

Mix the egg yolks with the sugar, and when they have become whitish add the flour and stir for another fifteen minutes.

Add the melted butter and finally the beaten egg whites.

Various shapes can be given to the dough but it must not exceed a thickness of about 1/4 inch.

Cut the dough into cookies with a ready-made form, or bake it first and then cut it into diamond-shaped pieces and spray them with sugar.

The recipe in this entry was taken in "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Included is also the original recipe, as the adapted recipe is slightly different from Pellegrino Artusi's version. Photo: Mary Melfi.

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