Farfallette dolci (fried bow wings or bow knots

Yield: 23 Servings

Measure Ingredient
6 \N Eggs
3 tablespoons Granulated sugar
¼ teaspoon Salt
½ teaspoon Orange flavoring
1 teaspoon Almond flavoring
3 cups Flour
2 tablespoons Butter, - softened
\N \N Oil, for frying
½ cup Confectioner's sugar
6 cups Flour
2 tablespoons Baking powder
¼ cup Sugar
1 teaspoon Salt
½ cup Lard, softened
6 \N Eggs
\N \N Oil, for frying
1 cup Confectioner's sugar


Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to ¼ inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar.

Chuck Ozburn

Posted to MC-Recipe Digest V1 #490 by Nancy Berry <nlberry@...> on Mar 01, 1997.

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