Grandma Roses Italian Genettis 1946
Transport your taste buds back to 1946 with Grandma Rose's Italian Genettis—a cherished family recipe that combines old-world charm with timeless flavor. These soft, lightly sweetened Italian cookies are delicately flavored with vanilla and almond extracts, making them the perfect treat for holidays, celebrations, or afternoon coffee breaks. Hand-shaped into classic figure-eights and loops, these tender cookies are glazed with a simple vanilla icing and finished with a festive sprinkle of colorful nonpareils. With a quick prep time and customizable shapes, Grandma Rose's recipe is a must-try for anyone who loves traditional Italian baking or creating sweet memories in the kitchen. Bake up a batch of these nostalgic delights today and savor a piece of culinary history!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 6 pieces large eggs
- 0.5 cup unsalted butter, melted and cooled
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1.5 cups confectioners’ sugar (for glaze)
- 3 tablespoons milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
- 2 tablespoons rainbow nonpareils or sprinkles (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs until light and frothy. Add the melted butter, milk, vanilla extract, and almond extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a soft dough forms. The dough should be slightly sticky but manageable.
Using floured hands, pinch off small pieces of dough (about the size of a walnut) and roll them into logs approximately 4 inches long. Shape the logs into traditional Genetti shapes, such as figure eights, twists, or loops, and place them on the prepared baking sheets about 1 inch apart.
Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are lightly golden. Do not overbake; the cookies should remain soft and tender.
While the cookies are cooling, prepare the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract in a small bowl until smooth.
Once the cookies have cooled completely, dip the tops of each cookie into the glaze, allowing the excess to drip off. Place the glazed cookies on a wire rack set over parchment paper to catch any drips.
If desired, sprinkle the tops of the cookies with rainbow nonpareils or sprinkles while the glaze is still wet. Allow the glaze to set for about 30 minutes before serving or storing.
Store the Genettis in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 11.7 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
