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Ginetti: Ciambelline Dolci Con la Glassar

  • 1 1/4 pound (1 k, 10 cups) flour
  • 10 eggs; with three of the whites set aside
  • 1/2 cup anise liqueur
  • Lemon juice
  • 4 tablespoons rendered lard (or unsalted butter)
  • A pinch of salt
  • 3 1/2 cups (350 g) powdered sugar

Sweet Rings with Frosting. Make a mound of the flour on your work surface and scoop a well into the center. Put all the other ingredients except for the reserved whites, the lemon, and the powdered sugar in the well, and work everything together, adding just enough water to obtain a firm dough. Roll the dough into snakes, shape the snakes into rings, and nick the outer rims of the rings with a knife, then put them on a cookie sheet. Bake them in a hot oven (190 C, or 380 F) until golden. Remove them and let them cool. In the meantime, whip the reserved whites to stiff peaks, then beat in the powdered sugar and lemon juice to taste to make the frosting. Brush the ginetti with the frosting, let them cool, and they're done.

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