italian cookie that sounds like gem o leet?
they are a hard cookie rolled into rope forms, pinched at ends and baked.Not taratellis.
GINETTI
INGREDIENTS:
2 1/4 pounds (1k or 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
PREPARATION:
“I recall my nonna 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”.
Use all of 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.
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