📖 Instructions

1. First, get your act together and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later.
2. In a double boiler or heatproof bowl set over a saucepan of simmering water (making sure the bowl doesn't touch the water!), combine the egg yolks, sugar, and Moscato wine. If you're using a bowl and saucepan, keep a close eye on the temperature to prevent the eggs from scrambling. One time I wasnt careful and ended up with sweet scrambled eggs. Lesson learned!
3. Using an electric mixer or whisk, beat the mixture continuously for 8-10 minutes, or until it becomes pale, thick, and foamy. The zabaglione should have a ribbon-like consistency. Patience is key here, dont give up halfway!
4. Remove the zabaglione from the heat and continue whisking for another minute or two to cool it slightly. This helps prevent the eggs from cooking further and ensures a smooth texture.
5. Gently fold in the flour, one-third at a time, until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
6. Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or drop small circles onto the prepared baking sheets, leaving some space between each cookie. Alternatively, roll out the dough on a lightly floured surface and use cookie cutters to create fun shapes. The choice is yours!.
7. Bake for 8-10 minutes, or until the cookies are lightly golden around the edges. Keep a close eye on them, as they can brown quickly. Every oven is different, so adjust the baking time as needed.
8. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you try to move them too soon, they might break.
9. Once the cookies are cool, dust them with powdered sugar or decorate them as desired. A simple dusting of powdered sugar is elegant and understated, but feel free to get creative with sprinkles, melted chocolate, or whatever your heart desires. A friend of mine even uses edible glitter, but I find that a bit much if im honest.
10. Store the cookies in an airtight container at room temperature. They're best enjoyed fresh, but they'll keep for a few days. If they last that long, that is! Seriously though these never do...