Author Notes
This is from my mother in law who came to this country from Italy. She and my husband have passed on but this is a traditional "gene" food that is always prepared at Christmas. It makes 6 large loaves before cutting and loaves can be frozen after the first bake. —Christy
Ingredients
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4 pounds
Flour
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1 1/2 pounds
Sugar
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3/4 pound
Lard or Crisco
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7
Eggs
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1/2 quart
Whole milk
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1 teaspoon
Baking powder
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1 teaspoon
Baking soda
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1 teaspoon
Anise oil
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1 pound
Filberts (Hazel nuts)
Directions
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Preheat the oven to 325 degreesF.
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Spread hazelnuts on a baking sheet and toast for 5-7 minutes. While warm rub between towel to remove the brown skin.
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In a very large bowl cream together sugar and lard. Add the eggs 1 at a time. Combine well.
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Alternate milk and flour into above mixture until well incorporated and a stiff dough is formed
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Shape into 6 long logs approximately 4 inches wide and 12 inches long. Flatten to approximately 1 inch.
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Bake logs on a lightly greased baking sheet until light brown. 17 to 20 minutes.
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Remove the logs from the oven and reduce the heat to 200 degrees F.
After logs have cooled slice into 1/4 or 1/2 inches on a slight bias. Toast 30- 40 minutes until dry . Store in airtight container.
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Logs may be frozen after the first baking and removed from the freezer for 2nd baking.
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