Ginetti hard dunking cookie
From hopscotch 15 years ago
- 10 minutes to make
- Serves 6
An anguish young woman in search of a recipe, to which is savored by her departed uncle, as the story goes: ..."I've been looking frantically for a recipe for Genetti. My uncle used to make them for me years ago. Read more When he passed away, so did the recipe. I can't find one anywhere. I believe it is a Calabrese recipe, but I could be wrong. "It is a large round donut shaped cooked, hole in middle, glazed with sugar. Great for dunking or eating plain...I've been looking frantically for a recipe for Genetti. My uncle used to make them for me years ago. When he passed away, so did the recipe. I can't find one anywhere. I believe it is a Calabrese recipe, but I could be wrong. "It is a large round donut shaped cooked, hole in middle, glazed with sugar. Great for dunking or eating plain..."I can't tell you how much I would appreciate any assistance you might give. They are not only my favorite cookie, but making them again would bring back lots and lots of memories for our family." To her rescue, Ottavio Cavalcanti offers this recipe. See less
Ingredients
- *Ottavio offers the cooking time as being until GOLDEN - could run you as little time as 8 minutes or as long as 12 minutes - not all ovens are created equal, albeit GOLDEN is your cooking time. shopping list
- 2 1/4 pounds (1 k, 10 cups) flour shopping list
- 10 eggs; with three of the whites set aside shopping list
- Half a glass (about a third of a cup) anise liqueur shopping list
- lemon juice shopping list
- 4 tablespoons rendered lard (or unsalted butter) shopping list
- A pinch of salt shopping list
- 3 1/2 cups (350 g) powdered sugar shopping list
How to make it
- Ottavio Cavalcanti calls for the ingredients listed above, and says to make a mound of the flour on your work surface and scoop a well into the center.
- Put all the other ingredients except for the reserved whites, the lemon, and the powdered sugar into the well, and work everything together, adding just enough water to obtain a firm dough.
- Roll the dough into snakes, shape the snakes into rings, and nick the outer rims of the rings with a knife, then put them on a cookie sheet.
- Bake them in a hot oven (190 C, or 380 F) until golden.
- Remove them and let them cool. In the meantime, whip the reserved whites to stiff peaks, then beat in the powdered sugar and lemon juice to taste to make the frosting. Brush the ginetti with the frosting, let them cool, and they're done.
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