LIMONCELLO GENOVESI[:]

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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...
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For about 10 lemon Genovesi:
  • 240g of T55 flour
  • 80g of sugar
  • 100g of butter
  • 2 egg yolks
  • 3 tablespoons cold water
And for the cream:
  • 1 egg yolk
  • 50g sugar
  • 250g milk
  • 20g cornstarch
  • Zest from half a lemon
  • A tablespoon of limoncello
And for the topping you’ll need powdered sugar!
 
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  1. 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.
make-my-lemonade-diy-do-it-yourself-genovese-recipe-2While 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. make-my-lemonade-diy-do-it-yourself-genovese-recipe-4 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[:]

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