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home > recipes > dessert > love knots
from Chicago, IL 2 1/4 cups (225 grams) flour 2 tablespoons butter 1/3 cup (35 grams) confectioner's sugar 2 eggs 1 tablespoon brandy A pinch of salt More confectioner's sugar for dusting Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered. Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioner's sugar when they're cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.

Love Knots


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keyword: knots
ethnicity: italian
recipes for dessert
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

2 1/4 cups (225 grams)
flour
2 tablespoons
butter
1/3 cup (35 grams) confectioner's
sugar
2
eggs
1 tablespoon
brandy
A
pinch of salt
More confectioner's
sugar for dusting

Make a fairly stiff
dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered. Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated
pastry wheel to cut it into strips as long as your palm and two fingers wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioner's sugar when they're cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.



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