2 cups flour (add more if needed for a stiff batter)
grated rind of one lemon
Mix all ingredients thoroughly. Roll dough as thin as possible and cut with a small cookie cutter. Brush top of cookie with egg white and place half an almond in the center. Bake 10 to 15 minutes at 350 degrees. This recipe makes a lot of cookies. They will keep a long time in a tight container.
On December 14, 2007, this recipe was prepared by culinary students at Southern New Hampshire University and tasted by a panel of esteemed judges to determine, along with our online poll, the winner of the Yankee Magazine Cookie Primary. The winner? Bill Richardson's Biscochitos!