Farfallette dolci (fried bow wings or bow knots
23 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 3 | tablespoons | Granulated sugar |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Orange flavoring |
| 1 | teaspoon | Almond flavoring |
| 3 | cups | Flour |
| 2 | tablespoons | Butter, - softened |
| 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 | Eggs | |
| Oil, for frying | ||
| 1 | cup | Confectioner's sugar |
Directions
VARIATION
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.