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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 350F. Beat the eggs and sugar until frothy. Chop the lemon peel. Stir the peel and almonds into the egg mixture. Add some cornstarch to thicken. Fold the nutmeg into the egg mixture. Shape the dough into walnut-sized balls and place each ball on a graham cracker. Bake cookies for 12-15 minutes. After they have cooled, spread frosting on them and sprinkle with pistachios.