These crisp treats — the perfect afternoon pick-me-up — are made with a secret ingredient: hard-boiled egg yolk. Be sure to dust as little flour as possible on the dough when rolling these out—just enough so that your rolling pin doesn’t stick. You can cut them into any shape you like, though it’s traditional to use a round or oval cutter with a scalloped edge. You will have some scraps left over—feel free to bake those pieces and enjoy them as a reward for your hard work! Makes 7 to 8 dozen cookies.

Try our favorite mascarpone recipe by Chef Iacopo Falai, the perfect pairing for our signature Panettone.