Lucero Olive Oil Blog Glazed Blood Orange Genetti

Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and images by DL Acken, reprinted with the permission of TouchWoodEditions. Genetti are moist, cake-like cookies, and they are an absolutenecessity at my husband's family Christmas gatherings. They aretraditionally made with star anise, but this version is meant forthe non-licorice lovers in the family. Glazed Blood Orange GenettiMakes 30-36 Cookies 3 eggs1/2 cup granulated sugar1/2 cup Blood Orange or Mandarin Orange infused olive oil1/2 cup 2% or whole milk3 cups all-purpose flour1 1/2 Tbsp baking powder2 Tbsp orange juice1 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 untillight and fluffy, 3-5 minutes. Add the sugar and beat for another 3minutes. Add the olive oil, beating until fully incorporated, and thengradually add the milk, beating as you add it. After all the milk has been added, beat for 1 more minute to ensurethe wet ingredients are filled with air. With the mixer running on lowspeed, slowly begin to add the flour then beat in the baking powderand mix for 1 more minute. Drop tablespoonfuls of batter onto the prepared cookie sheet, leavingat least 1 inch between them. Bake for 10 minutes, until risen andlightly golden on top but not brown. Remove from the cookie sheetand allow to cool completely on a wire rack. Warm the orange juice a little before whisking it into the icingsugar to make a glaze. Warming it helps prevent lumps. Using a pastrybrush, brush the glaze onto the cookies in a thin, even layer. Allow toset completely before enjoying, 2-3 hours. Store in an airtight container at room temperature for up to 1week. For more of Emily's Italy recipes click HERE The post Glazed Blood Orange Genetti appeared first on Lucero Blog.