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	<title>Old Time Cooking Recipes &#187; knot</title>
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		<title>CROSTOLI (Italian Bow Knot Cookies)</title>
		<link>http://www.free-old-time-cooking-recipes.com/recipe-categories/old_italian_recipes/crostoli-italian-bow-knot-cookies.html</link>
		<comments>http://www.free-old-time-cooking-recipes.com/recipe-categories/old_italian_recipes/crostoli-italian-bow-knot-cookies.html#comments</comments>
		<pubDate>Mon, 27 Oct 2008 13:56:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[crostoli]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[knot]]></category>

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		<description><![CDATA[


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 [...]]]></description>
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<p><strong>Ingredients:</strong><br />
200 g (7 oz) flour<br />
1 egg<br />
1 egg white<br />
a pinch of salt<br />
1 tsp vanilla extract<br />
2 Tbs rum<br />
grated zest of 1 lemon or orange<br />
milk</p>
<p><strong>Preparation:</strong></p>
<ol>
<li>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.</li>
<li>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&#215;1 inch strips. Carefully tie strips into knots.</li>
<li>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.</li>
</ol>
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