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Ginetti: Ciambelline Dolci con la Glassar
Sweet Rings with Frosting

1 1/4 pounds (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

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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