Zabaglione with Cornmeal Cookies

SERVES 4

4 egg yolks

4 tbsp. sugar

4 tbsp. moscato d'asti or other

sweet Italian muscat wine



1. Put egg yolks and sugar into a large nonreactive metal bowl. Set bowl over a medium pot of gently simmering water over medium-low heat and vigorously whisk eggs and sugar together until well combined. Gradually add wine, little by little, whisking constantly. Continue whisking until mixture is light and foamy, almost tripled in volume, and holds soft peaks, about 10 minutes. (Do not let egg cook around the edges of the bowl.
2. Divide zabaglione between 4 dessert dishes and serve at room temperature, with Cornmeal cookies                                                                                                                                                                              cookies                                                                                                                                                                                                                                                                                                         2 1/4 cups flour
3/4 cup cornmeal

1 cup sugar

1 tsp. finely grated lemon zest

21 tbsp. (1/2 lb. plus 5 tbsp.) butter, softened

2 egg yolks



1. Combine flour, cornmeal, sugar, and lemon zest in a large bowl. Add butter and egg yolks. Using your fingers, work butter and egg yolks into flour–cornmeal mixture until a soft dough forms. Turn dough out onto a clean surface and knead 4–5 times until smooth (dough will be soft and tacky). Cover dough with a clean damp kitchen towel and set aside to let rest for 1 hour.

2. Preheat oven to 300°. Line cookie sheets with parchment paper and set aside. Transfer dough to a pastry bag fitted with a 3/8" star-shaped pastry tip. Pipe 2"-diameter spirals of dough out onto prepared sheets about 2" apart. Bake until edges turn pale golden, 20–25 minutes. Allow cookies to cool briefly, then transfer them to a rack to let cool completely.