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Spoon tablespoon-size mounds of the hazelnut dough onto the prepared baking sheet 1 inch apart.. Bake the cookies in the center of the oven for about 14 minutes, until browned in spots (about 13 minutes for chewy cookies and 15 minutes for slightly crisp cookies).Let the cookies cool on the baking sheet before serving.. Make Ahead.

The cookies can be stored in an airtight container for up to 4 days..Originally appeared: October 2010.About Food & Wine.8. large egg yolks.

(at room temperature).Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl.

Set the bowl over a large saucepan filled with 1 inch of barely simmering water.

Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes."My dad was always saying, 'It's a hard life.'".

Before landing on cooking, she contemplated becoming an optometrist, physical therapist, orthopedic surgeon, and accountant."I tried to fight it as best as I could, not to be a chef," she says.

But she was cooking all the time.. "My sister just told me, 'Face your destiny,'" she says."And then I did.