Tea with Ginetti

Yesterday it was my date for tea with Ginetti, (and one of my girlfriends, too!)

Ginetti is a firm little Italian cookie, not very sweet at all and usually flavored with a slight hint of lemon and finished with a simple lemon glaze.

I changed it around a bit this time, using an orange instead of lemons and finished them off in four different ways. A few I drizzled with confectioner's sugar icing, orange flavored, the others I dipped in cinnamon sugar while still warm, some with chocolate ganache and chocolate sprinkles. The remainder; orange icing again with colorful sprinkles.

This recipe makes about 5 dozen cookies.

You can simply drop them by teaspoonfuls, or use a tiny portion scoop to form them. I used a pastry bag fitted with a large star tip; the dough is VERY stiff so if you use a piping bag be ready for a workout for your hands!

1/2 cup butter
1 cup sugar
6 eggs
zest of two lemons (I used a large orange instead)
4 1/2 cups flour
8 teaspoons baking powder


Melt butter in a saucepan; set aside to cool to room temperature. Beat the sugar and eggs together until they are very thick. Stir in the lemon zest and melted butter. Sift the flour and baking powder; add to the egg mixture. Mix thoroughly.

Drop by teaspoonfuls 1 1/2 inches apart onto a greased cookie sheet (or silicone lined baking sheet). Alternately you can scoop them out with a very tiny food portioner. (I used a piping bag fitted with a star tip instead.)

Bake in a 400 degree oven for 10 minutes.

Meanwhile prepare glaze. Glaze while cookies are warm.
Store in airtight container to retain freshness.

For the glaze:
1 1/2 cups powdered sugar
1 teaspoon lemon juice (it will take more than 1 teaspoon, but start there, then add more.) You can use orange juice, or water insted of lemon juice. (If too thick add 1/2 teaspoon at a time until desired consistancy)

Other than tea, I think these would make a fine accompaniment to a sip of port or a late harvest reisling.

Though the day was drizzly and chilly, we had a cozy time visiting over our simple cookies and hot tea.

The next time you're looking for a simple, unpretentious cookie, and one that is not too sweet, you may want to consider this Ginetti recipe.


  1. Beautiful dishes... and lovely presentation....


  2. Oh so beautiful!
    You took my breath away...it is cold and snowy off and on here today...
    Those pics made me feel warm and cozy!
    L xoxoxox

  3. Oh how I wish I could join you for tea. Beautiful looking cookies but the china and table by the window is so inviting!

  4. Thank you, Cielo, Jain, Linda and Marsha!

    You know that little table is easily expandable ~ I wish each of you could have been been here too. That would have made my day. :)

  5. Perfect tea, now I am bummed I do not live down the street. Clarice

  6. How beautiful! I love the name, the shape -everything about them.

  7. Perfect! I am just finishing up a post on Italian Christmas cookies and now have your recipe to link to!

    Have a wonderful Christmas!

  8. This comment has been removed by a blog administrator.

  9. Thank you everyone for your great comments.

    Alex, You actually made the recipe? And could taste the baking powder? I'm quite puzzled because my husband is very sensitive to baking powder in baked goods and has absolutely NO problem with these cookies. Neither has anyone else.

    I'm sorry you didn't care for the recipe, I'm thinking perhaps this isn't the cookie for you.

    8 teaspoons of baking powder is NOT an error. 8 teaspoons of baking powder to 4 1/2 cups of flour is INDEED correct.

    Here are a few links to some other versions of this cookie so you compare:

    (3 cups flour to 5 teaspoons baking powder)

    (3 cups flour to 6 teaspoons baking powder)

    (6 cups flour to 9 teaspoons baking powder)

    http://www.recipezaar.com/recipe/Ginetti-italian-Puff-Cookies-117147 (4.5 cups flour to 8 teaspoons baking powder)

    (3 cups flour to 6 teaspoons baking powder.)

    There are different versions of Ginetti/Genetti recipes, some call for no baking powder at all but instead use 10 to 12 eggs for the leavening agent, perhaps one of those would be more pleasing to your palate. I hope you find one you like!

    Thank you for visiting my blog.

  10. I just could not pass by and take this recipe from you without letting you know how impressed I am with the way you handled this post.
    Great recipe and of course your very delicate response with extra info to your reader was beyond reproach. I really appreciated how helpful you are.

    I will hopefully have a chance to squeeze in this recipe with my last minute Christmas baking ;o)

    I'm very pleased to have accidentally discovered your culinary skills.

    Flavourful wishes,


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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