Yield: Makes about 48 cookies
These cookies from the almond-growing region of Siena date back to at least the 15th century. They’re melt-in-your-mouth tender, but with a nice chew. Their cracked, snowy-white tops make a beautiful addition to a cookie platter, and they’re a great option for those on a gluten-free diet.
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Delicious! Unusual and gluten free! I made these several times, I have used lemon peel and orange peel and both are delicious!
Made these for Xmas presents last year and will do again this year. They are delicious. The orange gives them a special touch.
5* Absolutely delicious. Everyone loved them. Someone preferred the cookies from the first batch which were slightly more cooked than the directions indicated. I used the zest of two oranges.
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