Ginetti hard dunking cookieFrom hopscotch 5 years ago
- *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.
The Cookhopscotch CA
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