1. Food

Ginetti

User Rating 4 Star Rating (2 Reviews)

By

Still on the subject of Calabria, Bobbi writes,

"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....

Ingredients:

  • 2 1/4 pounds (1 k, about 8 1/3 cups) flour
  • 10 eggs; with three of the whites set aside
  • Half a glass (about a third of a cup) anise liqueur
  • Lemon juice
  • 4 tablespoons rendered lard (or unsalted butter)
  • A pinch of salt
  • 3 1/2 cups (350 g) powdered sugar

Preparation:

Continuing with the introduction, Bobbi says,

"I recall him rolling the dough in lengths, then breaking off approx. 6-7 inch pieces and connecting them with a pinch to make a circle. Baking them and then glazing them. They were usually made at Christmas, but he would sometimes make them at Easter.

"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."

Though not the first person to request these cookies, Bobbi is the first to say where they're from, and consequently this time I found them. 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.

Mr. Cavalcanti assumes his readers know how large a ginetto is to be. Fortunately, Bobbi says, or I might have made them much smaller. I would make them about an inch thick.

User Reviews

 3 out of 5
Ginettes (boiled italian ring cookies), Member AnthonyPecora

Our Ginette Recipe is: Beat 5 eggs with 4 heaping teaspoons of sugar, 5 teaspoons of oil, 1 teaspoon of vanilla in a mixing bowl. In another large bowl, put 14 ounces of flour and one heaping teaspoon of baking powder. Mix. Add the liquid ingredients to the flour mixture. Mix well, pour out on lightly floured surface and knead unti the dough becomes blistered. (I use a kitchen aid with dough hook). It generally takes 15-20 minutes of kneading. Let rest for at least an hour. In the meantime, get a pot of water boiling and preheat the oven to 400 degrees F. cut strips and roll little snakes (about the diameter and length of a finger.). Connect ends and form a ring. (no larger than 3 inches). Flatten. Throw in boiling water. Cook like pasta, Al dente. (about a good minute or 2). take out and place on dish towel and let cool. Take a bread knife and cut the edges of ring about 3/4 around. place on baking sheet which has been in the preheated oven. Make sign of cross over them.. Let bake until the edges open up wide. It may take 15-30 minutes. Periodically check and turn as they open. They should be sufficiently brown. let cool completely. Do not frost while warm. Do it the next day to be sure. Frost with sugar glaze and sprinkles.

Write a review

26 out of 26 people found this helpful.
Was this review helpful to you? Yes | No

See all 2 reviews

©2014 About.com. All rights reserved.