CENCI
These sweet Italian cookies are often referred to as Lovers' Knots because of their knotted shaped. They're most often eaten at carnival time in February, but they make a delight treat anytime of the year. I found the recipe in the Italian cookbook "Italian Kitchen" that was part of a Barnes & Noble series called World Cook's Collection.
Provided by Northwestgal
Categories Dessert
Time 30m
Yield 24 Cenci cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt into a bowl, then stir in the sugar. Add the egg, and stir with a fork until it is evenly mixed with the flour. Gradually add the rum and continue mixing until the dough draws together.
- Knead the dough on a lightly floured surface until it is smooth. Divide the dough into quarters.
- Roll each dough piece out to a 6x3-inch rectangle, and trim to make them straight. Cut each rectangle lengthwise into six strips 1/2-inch wide. Tie each strip into a simple knot.
- Heat the oil in a deep-fry fryer to a temperature of 375°F Deep-fry the knots in batches for 1-2 minutes, or until crisp and lightly golden brown. Transfer to a paper towel.
- Serve warm, dusted with confectioner's sugar.
Nutrition Facts : Calories 31.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 7.8, Sodium 17.1, Carbohydrate 5.7, Fiber 0.2, Sugar 0.7, Protein 0.9
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