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My review
Italian Bowknot Cookies
11 made it |
10 reviews
| 0 photos
Pat
"Great unusual fried cookies--the original name is 'Cenci alla Fiorentina.' It came from my Italian cousins. I used these for a bake sale once and ran out before I even got started!"
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Ingredients
2 h 30 m servings 144Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix the flour, baking powder, salt, and sugar together. Cut in the butter until well-blended. Stir in the eggs and mix thoroughly.
- Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Divide dough into 4 parts, keeping each piece covered until ready to use. Roll each piece into a thin rectangle, about 8x10 inches. Cut dough into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot.
- Fry cookies in hot oil 3 to 4 at a time, until golden brown. Transfer cookies to a paper towel-lined plate. Drain well and sprinkle with confectioners' sugar and honey, if desired. Serve hot or cold. Store any uneaten cookies in an airtight container (see Editor's Note).
Footnotes
- Editor's Notes:
- Drizzle the honey on the cookies just before serving; if you're planning on storing them, omit the honey.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
6/27/2007
The reviews posted must not be from an Italian! This was a good recipe. The directions are just what I have been taught from my grandmother. If your cookies are not crisp then your oil isn't h...
Most helpful critical review
3/8/2006
Glad this recipe worked for others. I had no luck.
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6/27/2007
The reviews posted must not be from an Italian! This was a good recipe. The directions are just what I have been taught from my grandmother. If your cookies are not crisp then your oil isn't h...
12/8/2007
Apparently some of you are not bakers. You cannot drench a fried cookie in honey. This is a time consuming, and must have patience recipe. My family bakes them often, and they stay for days if s...
9/29/2009
This is a decent recipe. At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up. Besdi...
12/8/2008
we may not all be bakers, and obviously even bakers make mistakes but the recipe is pretty well written. The key to these cookies is the temperature of your oil, I would suggest frying some test...
12/8/2007
Ican't believe that I finally found this recipe. My grandmother use to make these all the time but she called them ribbons. Had the recipe but direction were not very good. thank you so much
12/19/2010
Just finised making these..Just like my mom used to make with the exception of the butter. Can't keep up with my family...I think they are eating them faster than I can fry them up...Thank you....
2/29/2012
I have been making these with my Italian mom for years as this was her favorite cookie. These keep well for weeks in kept in air tight containers which may be hard to find as these are large an...
12/22/2013
Except for the butter and we add vanilla and rum extract. This is my dad's recipe. I have been making these for years and they are always a hit. Made these today for Christmas eve. Everyone love...