Total Calories: 19
1 Preheat the oven to 400°F. Grease and flour 3 large baking sheets.
2 Separate the eggs. In a large bowl, using an electric mixer at medium speed, beat the egg yolks with 1/3 cup of the sugar and the vanilla until thick and pale yellow, about 7 minutes.
3 In a large clean bowl with clean beaters, beat the egg whites with a pinch of salt on low speed until foamy. Increase the speed to high and gradually add the remaining 1/3 cup sugar. Beat until the egg whites hold soft peaks when the beaters are lifted, about 5 minutes.
4 With a rubber spatula, fold about 1/3 of the egg whites into the egg yolks to lighten them. Gradually fold in the remaining whites.
5 Place the flour and starch in a small fine-mesh strainer. Shake the strainer over the eggs and fold in the dry ingredients gently but thoroughly.
6 Scoop the batter into a large pastry bag fitted with a 1/2-inch tip or into a heavy-duty plastic bag with a corner cut off. (Do not fill the bag more than halfway.) Pipe the batter onto the baking sheets, forming 3 × 1-inch logs about 1 inch apart.
7 Have several wire cooling racks ready. Bake the cookies 10 to 12 minutes, or until they are golden brown and feel firm when touched lightly in the center.
8 Transfer the baking sheets to the cooling racks. Cool the cookies 2 minutes on the baking sheets, then transfer them to the racks to cool completely. Store in an airtight container at room temperature up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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