Lemon Nut Cookies

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I couldn't get them off the cookie sheet with out crumbling.

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This cookie bakes up beautifully and the taste is worth it. It absolutely melts in your mouth. I also tried them using toasted almonds instead of pine nuts and they were still great. The key is to make sure you have baked them long enough and do not roll them in sugar until they are sufficiently cooled (but still slightly warm. Mine were easily lifted from parchment to sugar with my hands and no crumbles. The only thing I did slightly different is I put the sugar and lemon zest through the food processor a few pulses to thoroughly integrate the lemon. It was a bit clumpy before that. Great cookies!
On a side note, I am pretty blown away by the tone of the negative reviews-as though we are lying if they turned out good for us.

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What a disapointment! I tried to remove the cookies when they were warm (like the recipe says and they crumbled. So I let the rest cool and they still crumbled! I supposed parchment might help but why doesn't the recipe tell you that? I guess it doesn't matter since I tasted the crumbles and guess what? More disapointment! They looked so good on TV :(

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These are the most authentic Italian recipe I have come across in the US! I lived in Italy for 4 years and I have been after a rustic corn and nut based cookie recipe to mimic those found at the local market I visited in Monza, Italy every weekend.

I agree the dough is a bit tough to work with, but in response to other's comments - I think it takes a very skilled baker to make these as they do have a crumble factor! This is so very Italian - the recipe takes artisan patience!!!

Maybe a recipe for a patient or more skilled baker!

My Italian hubby also appreciated the Italian Chocolate Sandwich cookies!

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Before I comment, I need to say that I am an excellent baker, I have been told I should open a bakery, so I think I know what I'm talking about. These were terrible! They were too lemony, not sweet enough, and the texture too crumbly. I wish I'd read the other comment before I wasted $7. on pine nuts but I copied it from the TV while I was on vacation and didn't have internet access! Sorry but this is a waste of ingredients. I recommend making the Martha Stewart's Almond Horns recipe using pine nuts instead of almonds if you want a pine nut flavor.

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Something is missing in this recipe! They turned to crumbs as I took them off the cookie sheet. My friend made them too and the same thing happened. A waste of wonderful and expensive ingredients. Has anyone, including Giada, checked to make sure all the ingredients are listed? I won't be trying these again.

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All the comments made me nervous, too. However, I followed her recipe exactly, as was recommended by other bakers, and they came out fine. I forced myself to wait 5 minutes after removing them from the oven before taking them off the pan and into the powdered sugar. The only one which crumbled was the one that I was impatient with! I also just did the powdered sugar, no extra lemon zest.

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THESE WERE TERRIBLE!! SOMETHING WAS TOTALLY MISSING! I PUT THEM IN THE SUGAR AND THEY JUST CRUMBLED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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After reading all the reviews I was a bit nervous. Well these came out perfect. I followed the recipe exactly up until rolling in sugar. Instead I took the powdered sugar that I had mixed it lemon zest (kind of clumped up and sifted it over the cookies. After they cooled a bit longer I added a second sifting. They are delicious!

I plan to make them again in two weeks for a family reunion.

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I read many of the reviews and took the advice of some of the people. I followed the recipe exactly other than maybe a little extra lemon juice and zest.. The key to keep them from being crumbly is letting them cool down enough before rolling in sugar. Also, I chilled the dough for longer than 30 minutes. I made them yesterday and they were gone by today, my family and friends really liked them. Another great one from Giada, and I will definitely make again.