Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
Geneva biscuits
Geneva Biscuits (lemon cookies, using castor sugar, eggs and lemon rind, shaped with a pastry bag)
Originated from: Genoa, Liguria, Italy
Occasion: Any time
Contributed by: Taken from "Lucheon and Dinner Sweets" by James B. Herndon (1924)

Printer Friendly Version


4 oz. castor sugar
3 eggs, separated
5 oz. flour
1/2 lemon rind finely grated

For dusting


Separate the yolks of eggs from the whites, put the latter into a clean dry basin or copper egg-bowl, add a pinch of salt, and whisk to a stiff froth.

Cream the yolks and sugar together in a basin, stir over a vessel of boiling water until it begins to thicken, then move, and whisk again until the mixture is completely cold.

Now mix in the lemon rind, the stiff white of eggs and the flour.

Put the mixture in a forcing bag with a plain tube, and force out some rounds or oblongs of even size, and shape on to a well-buttered and floured baking tin, about an inch apart, dredge with sugar, and bake in a moderate oven for fifteen minutes.


The recipe in this entry was taken from "Luncheon and Dinner Sweets; Including Ice Making" by James B. Herndon, Jr.. The cookbook was published in 1924 in London by War, Lock & Col. Photo: Mary Melfi

Back to main list