Farfallette Dolce
These delectable treats are a delightful combination of flavors and textures. The dough is enriched with egg yolks, milk, and a touch of sweet kosher wine, resulting in a tender and slightly sweet base. After frying to a golden crisp, these cookies are finished with a dusting of confectioners' sugar, adding a touch of sweetness to each bite. Enjoy these delicate cookies as a special treat for any occasion.
— Constant Cookbook
Ingredients
- 2 egg yolks
- 1/3 cup granulated sugar
- 1 tsp. fresh lemon juice
- 1/4 cup milk
- 1 Tbs. sweet kosher wine, such
- as Concord grape wine
- 1 Tbs. olive oil, plus more for frying
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- Sifted confectioners' sugar for sprinkling
Instructions
- In a large bowl, using a handheld electric mixer, beat the egg yolks on high speed until well blended, then beat in the granulated sugar. Beat in the lemon juice, milk, wine and the 1 Tbs. olive oil. Reduce the speed to low and gradually add the flour and salt, beating well after each addition. Turn the dough out onto a floured board and knead until smooth. Cover with a kitchen towel and let rest for 30 minutes.
- Roll out the dough to 1/8 inch thickness. Using a pastry cutter or a sharp knife, cut the dough into strips 6 inches long and 3/4 inch wide. Tie each strip into a knot so the ends resemble thin butterfly wings.
- Line a baking sheet with paper towels. In a deep fryer or deep, heavy pot over medium-high heat, pour in oil to a depth of 5 inches and heat to 370°F on a deep-frying thermometer. Working in batches, fry the cookies, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spoon, transfer the cookies to the prepared baking sheet. Let cool, then sprinkle with confectioners' sugar. Makes about 24 cookies.
- Judy Zeidler, Author, <i>The Gourmet Jewish Cookbook</i> (William Morrow and Co., Inc., 1988).
Comments
No comments found.