Makes 72 Cookies
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 5 large eggs, whole
- 2 cups sifted all-purpose flour (sifted twice, then measured)
- 1 teaspoon cinnamon, lemon, or orange extract
Preheat the oven to 350° F.
Sift together the sugar and salt. In a mixer with a whisk, whip the sugar, salt, and eggs on high speed, until triple in volume and very pale yellow. Fold in the flour and flavoring.
Line a sheet pan with parchment. Place the batter in a piping bag fitted with a plain, medium-size tip (or use a resealable or plastic bag by cutting off the corner to create a small hole). Pipe out small (3-inch-long) bars, about 1½ to 2 inches apart.
Bake for 12 to 14 minutes, until the edges are just barely brown, let cool on a rack.
** Tip**: A rather crisp version of this style of cookie, these are easily made into a tiramisu and are also great for dipping in espresso.