Recipe courtesy of Mario Batali
Save Recipe Print
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
about 20 cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

In a large bowl, combine the yolks and sugar and whisk well until the mixture is pale and fluffy.

In a separate bowl, combine the semolina flour, tipo 00 flour, lemon zest, baking powder and salt and mix well. Stir in the butter and mix well, then fold in the egg yolk mixture and mix well. Fold in the raisins and continue to mix to form a homogenous dough. Roll the dough out to 1/4 inch thick and cut it into 2-inch lozenge or parallelogram shapes. Butter a cookie sheet and place the lozenges on the sheet. Bake for 12 minutes, or until golden brown and firm. Serve hot or at room temperature.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Corned Beef

Recipe courtesy of Alton Brown

Sugar Cookies

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Shortbread Cookies

Recipe courtesy of Ina Garten

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Deconstructed Mexican Style Corn

Recipe courtesy of Chris Santos

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Fresh Corn Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories