Lauren’s Genetti Puffs

My daughter Lauren loves these traditional Italian cookies that are a showstopper any time of the year. Lauren’s Genetti Puffs are simple cookies that show up very pretty on any baking tray.  We can’t all be together this year, but Lauren is coming to do an outside walk with us soon.  I am getting all her favourite things ready.  She is truly a darling and during these troubling times, she makes an effort to call every day and sometimes twice a day.

When Lauren was ten years old, we moved to Iqaluit, Nunavut.  Both of us seemed to end-up at the same school.  I was very lucky to watch her grow into the strong, smart and savvy woman she is today.  A communication specialist by trade now, she had to endure this lady as an English teacher. LOL  We have many funny memories.

Today’s recipe dedicated to Lauren is her favourite and may become yours.  I did an earlier Christmas version of these cookies, but this is our traditional recipe.  For my other version with some jazzy spices see https://recipesatmytable.com/genetti-special-occasion-cookies/

I made the drop version of the cookie today, but if you want to braid it you can.  You need extra flour for dusting and that’s it.  This will be covered in the process portion. Also to note that some of these recipes call for butter, well real Italians always use oil.  LOL

With my daughter Lauren in Sicily.  We both love to travel and have a sweet tooth. 

Ingredients

• 4 eggs
• 1/2 cup sugar
• 3 cups flour
• 3 tsp baking powder
• pinch of salt
• 1/2 cup milk
• 1/2 cup canola or vegetable oil
• 1 tbsp Sambuca or anise flavouring

Icing

This is more of glaze and freezes well.  If you want a thicker icing, then decrease the amount of liquid.

• 1 cup icing sugar
• 2 tbsp milk
• 1 tbsp sambuca

Set your oven at 350 F.  In a large bowl whisk the eggs and sugar until frothy.

Mix your vegetable oil and anise flavouring.

Slowly pour this liquid into the eggs and sugar and keep beating until very pale and velvety in colour.

In another bowl mix the flour, baking powder and pinch of salt.Add the dry ingredients by 1/2 cupful to the wet ingredients.  Mix well between additions.The dough will looks sticky but luscious.

I used my small meatball scoop from Pampered Chef.  I spray it with my own canola oil spritzer.

Drop the cookies onto a parchment lined baking pan.  If you don’t have a scoop, use heaping tablespoons.  This is where you can choose to make braids instead of puffs.  Take a tablespoon full of dough and drop it onto a floured surface.  Roll the dough into the flour and then roll between your hands to make a rope.  Place the rope back down and twist.  Press the bottom of the twist.

The cookies go into a 350 F oven for 10 minutes.

Remove and let cool before icing.

Iced and pretty!