Cenci Alla Florentina
These are an Italian cookie.
2 1/4 cup of flour
2 eggs
2 egg yolks
2 TBSP rum
Confectioner's sugar
1/8 tsp salt
vegetable oil for frying
Place two cups of the flour in a large bowl, make a well in the center and add the eggs, egg yolks, rum, 1 TBSP confectioner's sugar and salt. Using your hands or a fork, mix until all the flour has been incorporated and you can gather the dough into a ball. Sprinkle the remaining 1/4 cup of flour on your work surface and knead for 10 minutes until the extra flour is worked in and the dough is smooth and shiny. Put in refrigerate for 1 hour. Heat 4 inches of oil to 350 degrees. On a floured work surface roll out 1/4 of the dough until paper thin, cut the dough with a pastry wheel into strips 7 inches long and 1/2 inch wide. Tie the strips into loose knots and deep fry the knots until golden brown. With tongs or slotted spoon, transfer the Cenci to paper towels to drain. Sprinkle with confectioner's sugar and serve.
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