Italian custard cookies (Genovesi) from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 50) by Erin Jeanne McDowell

  • heavy cream
  • granulated sugar
  • vanilla beans
  • all-purpose flour
  • milk
  • butter
  • semolina flour
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 09, 2018

    Lovely little pastries unlike anything I've had before. The pastry was tender with crisp edges, a delicious pocket for the silky pastry cream within, both delicately flavoured with lemon. However, the path to these beauties was not without its difficulties (the recipe IS rated "hard"): dough that cracked easily (it was much better behaved once it was almost at room temperature); oozing pastry cream (had to use much less per cookie); instructions that would never have yielded 24 cookies. I rolled the dough half as thick (3mm instead of 6mm) and used smaller cookie cutters (3" & 2-3/4" instead of 3-1/2" and 3-1/4") and was only able to squeeze out 24 by making mini turnovers from the final scraps of dough (4th rolling). I would make them again.

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