Genovesi Ericine Sicilian Cookies
These Genovesi Ericine Sicilian Cookies were a staple on our trip to Sicily! They are so delicious and I couldn't wait to share the recipe with you!!
Servings: 24
Ingredients
For the Dough
- 1½ cups semolina flour (you can use all flour if you can't find semolina)
- 1½ cups flour (and extra for rolling)
- ¾ cup sugar
- ¼ tsp salt
- 1/2 cup unsalted butter, cut into pieces
- 4 egg yolks
- 1/3 cup cold water or as needed
For the Custard Custard
- 2 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups milk
- Zest of 1 lemon peeled (use a vegetable peeler)
To finish
- icing sugar for dusting
Instructions
- Put the flours, sugar, and salt in a large bowl and mix together.
- Cut it in the butter with a pastry blender or 2 knives until the mixture is crumbly. Stir in the egg yolks, one at a time (see note).
- Add just enough water so that the dough begins to stick together.
- Form the dough into a ball, wrap it in plastic film, and refrigerate for at least 30 minutes.
- For the custard filling, beat the egg yolks and sugar with a whisk in a sauce pan (not on heat) until light and airy; stir in the cornstarch.
- Heat the milk in a separate saucepan or the microwave until hot but not boiling; pour a small amount of the hot milk into the egg mixture and beat well. Gradually add the rest of the milk continually beating the mixture and cook over low heat until the mixture thickens to the consistency of a light creamy pudding; stir in the vanilla and lemon peel.
- Place the custard in a bowl, cover it with parchment that directly covers the surface, and once it is cool, refrigerate.
- Lightly flour a wooden board and rolling pin, divide the dough into 8 pieces and roll out one piece at a time to a rectangle about 1/4 inch thick.
- Place 1-2 tablespoons of the custard on one circle of dough, and place another circle on top and press the dough together around the mound of custard so that the dough is well sealed (you can use a crimper or fork to seal the edges)
- With pastry cutter (you can even use a glass), cut the rectangle into rounds, taking away the excess dough and re-roll into more rounds.
- Place the filled genovesi on a paper lined baking sheet and bake at 425 for about 8-9 minutes, or until golden brown.
- Transfer the baked cookies to a rack to slightly cool, and dust with icing sugar.
Notes
These Genovesi Ericine Sicilian Cookies can be frozen as well (for up to a month). Just make sure they are placed in an air tight container or freezer bag.