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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....


  • 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


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.

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