Ingredients:
200 g (7 oz) flour
1 egg
1 egg white
a pinch of salt
1 tsp vanilla extract
2 Tbs rum
grated zest of 1 lemon or orange
milk
Preparation:
- Sift flour into a bowl. Add egg, egg white, salt, vanilla, rum, and enough milk to make medium hard dough. Knead well for 10 minutes. Cover and let stand for 15 minutes.
- Divide dough into 3 equal pieces. Roll out each piece on lightly floured surface into 1/16 inch thick sheet. Cut with fluted pastry wheel into 6×1 inch strips. Carefully tie strips into knots.
- Put vegetable oil into a large pot and bring to 175 C (350 F). Fry crostoli, turning once, for about 2 minutes. Drain on paper towel. Cool. Sprinkle with powdered sugar.
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At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. The oil needs to be HOT, as hot as you can go without burning the oil, the cookies themselves should be thin. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the honey, but they were REALLY close to what my Nonna used to make!