Glazed Blood Orange Genetti

November 2, 2018

 

 

 

Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

 images by DL Acken, reprinted with the permission of  TouchWood

Editions.  

 

Genetti are moist, cake-like cookies, and they are an absolute

necessity at my husband’s family Christmas gatherings. They are

traditionally made with star anise, but this version is meant for

the non-licorice lovers in the family.

 

Glazed Blood Orange Genetti

Makes 30–36 Cookies

 

3 eggs

1/2 cup granulated sugar

1/2 cup Blood Orange or Mandarin Orange infused
olive oil

1/2 cup 2% or whole milk

3 cups all-purpose flour

1 1/2 Tbsp baking powder

2 Tbsp orange juice

1 cup icing sugar, sifted

 

Preheat the oven to 250°F.

Line a cookie sheet with parchment paper.

 

In a stand mixer fitted with the paddle attachment, beat the eggs until

light and fluffy, 3–5 minutes. Add the sugar and beat for another 3

minutes. Add the olive oil, beating until fully incorporated, and then

gradually add the milk, beating as you add it.

 

After all the milk has been added, beat for 1 more minute to ensure

the wet ingredients are filled with air. With the mixer running on low

speed, slowly begin to add the flour then beat in the baking powder

and mix for 1 more minute.

 

Drop tablespoonfuls of batter onto the prepared cookie sheet, leaving

at least 1 inch between them. Bake for 10 minutes, until risen and

lightly golden on top but not brown. Remove from the cookie sheet

and allow to cool completely on a wire rack.

 

Warm the orange juice a little before whisking it into the icing

sugar to make a glaze. Warming it helps prevent lumps. Using a pastry

brush, brush the glaze onto the cookies in a thin, even layer. Allow to

set completely before enjoying, 2–3 hours.

 

Store in an airtight container at room temperature for up to 1

week.

 

For more of Emily's Italy recipes click HERE

 

 

 


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