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bradjay
06-23-2011, 12:13 PM
Hey everyone!!....Looking for a good hard genetti receipe that anyone could provide? I know these are hard to find and have only found them at Toni's Cakery. Have checked online and still no recipes...My nonna used to make them but never wrote down the receipe....HELP!!...Thanks!!

MagicFingers
06-23-2011, 05:50 PM
I have one I just have to dig it out.

bradjay
06-24-2011, 08:43 AM
Thanks MagicFingers, I will await your post....much appreciated!!

MagicFingers
06-24-2011, 12:21 PM
Ok so hereit is

1dozen eggs
2 cup sugar
1 1/2 cup oil
12tsp Baking Powder
Aniset ........ I don't have a measurement as we always go by taste
Approx 6 cups of flour....start with 4 cups and keep adding more little at a time until the dough is easy enough to roll

bake 350 degrees until golden on the bottom.

bradjay
06-24-2011, 03:13 PM
Thanks MagicFingers for the recipe, but I think you are referring to soft Genetti, twisted and baked? I was looking for "Hard Genetti" which is shaped like a large ring, it does have anise in it, I know at some point the dough ring is dipped in hot water, then baked and iced...it has a more crunchy, harder consistency to it...like I mentioned, they sell them at Toni's Cakery sometimes, just got some there at Easter. But I have never been able to find a recipe for it.....If anyone knows what Im speaking about it would be greatly appreciated. Thanks!!.......and thanks again MagicFingers, I appreciate the response!

kitca
06-24-2011, 05:16 PM
it isnt a dogbone or turdilli?

MagicFingers
06-24-2011, 05:21 PM
Sorry brad thought that is what you were looking for never heard of a hard ginetti and I know they aren't like cake. I also have a ginetti cake recipe so hence why I thought that is what you wanted. If you are looking for dogbones I can probably find that recipe as well.

Probably not what you were looking for but its the best I could do.
Hard Ginnetti

2 1/4 pounds (1 k, 10 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

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.

ssmarie
06-25-2011, 11:01 AM
I have what you are looking for (we just called them breadsticks but they are dipped in water and there is no fat in them).....my grandmother made them also - time consuming but worth it...give me a day or so to find and post for you

ssmarie
06-27-2011, 10:24 AM
my recipe is pretty close to the one above - good luck making them

bradjay
06-27-2011, 03:29 PM
Hey...Thanks everyone....that sounds more like what I am looking for, will give it a try and let you guys know...Thanks very much!!

lynys
06-28-2011, 12:56 AM
I was once told by an Italian woman I know that anise is what makes genetti hard. So, adding anise to the cookie itself dries it out. Is this correct? I've always made them with anise only in the icing, not the cookie for this reason.

MagicFingers
06-28-2011, 07:30 AM
I don't know lynys.... but I have always put it in the cookie and the icing, I also have a recipie for ginetti loaf its more like a cake and it is super moist and has anise in it so not sure about the anise making it dry.

bradjay
06-28-2011, 09:09 AM
Same here lynys....I remember my Aunt telling me that it is the amount of flour used that can dry it out. She told me to just use enough flour to form the dough and try not to handle the Genettis to much when forming. Harder said then done I know, but her Genetti's melt in your mouth and are never hard or dry. She too puts anise in the dough and icing!...I was going through my moms old recipes last night and found a cookbook from The Mount Carmel ladies association in 1963 that she was given for a shower gift.....never seen it before...it has some good old recipes in it as well as Hard Genetti's!!!....

ssmarie
06-30-2011, 12:54 PM
pm sent to you bradjay

bradjay
06-30-2011, 04:38 PM
PM sent back ssmarie!