LIMONCELLO GENOVESI[:]
Happy Sunday everyone!
Today’s Foodie day, I think I’m going to try to make everything in this post rhyme with ‘ie’. No, just kidding, I’m not going to get started, otherwise I don’t think I could ever stop! I’d like to share this Genovese recipe with you, I’m crazy about this Sicilian pastry. I found this recipe in an old Italian cookbook, I’ve made it many times and changed it up since it was too sugary... have a genovese and a coffee and you’ll never leave your couch... I know, it’s pretty fattening, I couldn’t resist the sugar and butter either, but believe me it’s much better this way. I plan on going back to my bikini friendly recipes soon but honestly, this time of the year makes me want to bundle up in a blanket and munch on sugar, rather than eating healthy vegetables. Stay tuned...
For about 10 lemon Genovesi:
- 240g of T55 flour
- 80g of sugar
- 100g of butter
- 2 egg yolks
- 3 tablespoons cold water
- 1 egg yolk
- 50g sugar
- 250g milk
- 20g cornstarch
- Zest from half a lemon
- A tablespoon of limoncello
- Start by working the flour, sugar and butter with your fingertips, until it starts to crumble. Add the egg yolks, one at a time, then a little bit of cold water. Keep working the dough until thoroughly mixed, don’t add too much cold water, otherwise it’ll become sticky. Make a ball and roll it up in plastic wrap and chill 30 minutes in the fridge.
While the dough is chilling, prepare the lemon cream. Add cornstarch to the milk and mix until completely dissolved. Pour the mix into a pot and heat on low, being careful not to boil it. Turn off the heat. In a large bowl, beat the egg yolk with the sugar, then add the milk and put everything back in the pot. On medium heat, constantly stir with a wooden spatula until the mixture thickens. Then add the limoncello and lemon zest. Let it completely cool.
Get the dough out of the fridge and on a dry, floured surface, flatten it out with a rolling pin. I suggest you make long ovals. On one side of the oval, dollop a tablespoon full of lemon cream, then cover with the other side with dough, a little like ravioli. Press the sides of the genovese together, making a dome with the cream, with the help of a cookie cutter!
Lay out your cookies on a baking pan covered with sulfurized paper and cook for 13 minutes at 210°C. The dough should be lightly browned on the sides. Take out of the oven and sprinkle with powdered sugar, serve warm and enjoy!
Translated by Whitney Bolin[:]