Genovesi Cookies Recipe on Food52 (2024)

Directions

1. Make the custard: In a medium saucepan, combine the milk, ¼ cup (50 g) of the sugar, the lemon zest, scraped vanilla bean and seeds, and salt. Bring the mixture to a simmer over medium heat. While it heats, whisk the cornstarch and the remaining ¼ cup (50 g) sugar together in a small heat-safe bowl. Once they are well combined, whisk in the egg yolks. As soon as the milk comes to a simmer, add about ¼ of it to the sugar/cornstarch mixture while whisking constantly to “temper” the mixture. Return the mixture to the pot, whisking well to combine. Return the pot to medium-low heat and cook, whisking constantly, until the mixture comes to a boil (fat bubbles should break the surface of the custard), 2 to 4 minutes. Transfer the custard to a heat-safe bowl, and cover the surface directly with plastic wrap. Remove the vanilla bean pod. Refrigerate until the mixture is completely chilled, at least 1 hour, or up to 2 days.
2. Make the cookie dough: in a medium bowl, whisk the semolina, all purpose, sugar, and salt together to combine. Add the cold butter cubes and toss well until each is coated. Use a pastry cutter or your hands to cut the butter into the flour until it is almost entirely incorporated—the pieces of butter should be very small and barely visible. In a small bowl, whisk the eggs, cream, and lemon zest. Make a well in the center of the flour mixture, and add the egg mixture to the well. Mix with a silicone spatula until the dough comes together—it shouldn’t be sticky. Divide the dough into two even pieces and form them into ½ inch thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
3. Heat the oven to 350°F with the oven racks in the upper and lower third of the oven. Line two baking sheets with parchment paper.
4. On a lightly floured surface, roll out one disk of dough to ¼ inch thick. Use a 3 ¼ inch round cookie cutter to cut out cookie bases. Transfer them to one of the prepared baking sheets, staggering them slightly. Form the scrap dough into a disk, wrap tightly, and refrigerate while you work with the next piece of dough. Flour the work surface again, and repeat step 9 with the second piece of dough. This time, don’t transfer the pieces to the baking sheets, and leave them on your work surface instead. Form the scrap dough into a disk, wrap tightly, and refrigerate. Repeat this process, rolling out the re-chilled scrap dough once or twice to get about 48 pieces of dough total. Half of the pieces should be on the baking sheets, and half on the work surface.
5. Transfer the chilled custard to a disposable pastry bag and cut a ½ inch opening from the tip. Pipe a scant 2 tablespoons of custard into the center of each cookie base, aiming to keep the mound of custard centered, and leaving at least ½ inch of dough uncovered all the way around the outside edge. Use your finger or a small brush to coat the uncovered edge lightly with water. Then gently transfer the other rounds of dough on top of the cookie, covering the custard. Assemble this like you would a ravioli—gently pressing out any air to make direct contact with the filling and dough on top. Press firmly around the outside edge. Use a 3 ¼ inch scalloped round cutter to cut away the excess dough, create a decorative edge, and seal the edges together.
6. Bake the cookies, rotating the trays from front and back and top to bottom at the halfway mark. Bake until the edges are lightly golden brown, 17 to 20 minutes. Cool completely on the baking sheet.

Recipe by: Erin Jeanne McDowell