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Nonna's Italian Crostoli

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"This delicious Italian dessert is a must-have dish for Italian family gatherings. We would always make it for Christmas. This recipe can be divided or doubled. Divided is usually plenty."
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2 h 1 m servings 74
Original recipe yields 96 servings (96 crostoli)


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  1. Beat eggs, water, and almond flavoring together in a large bowl. Add salt; gradually stir in flour to make a stiff dough.
  2. Knead the dough until it can be rolled out very thinly. Split dough into fist-sized balls; roll out into thin strips using a pasta machine. Cut dough strips into triangles.
  3. Divide sugar among 3 bowls. Add cinnamon to one bowl, green food coloring to the next, and red food coloring to the last. Stir to evenly distribute the additions.
  4. Heat oil in a skillet over high heat. Place the dough triangles into the hot oil. Fry, turning until golden brown on both sides, about 1 minute. Transfer to a paper towel-lined plate and immediately sprinkle both sides with one of the sugar toppings.


  • Cook's Notes:
  • If you do not have a manual pasta maker that can roll the dough out into long, thin strips, then try your best with a rolling pin.
  • If you have one, you can use a deep fryer instead of a skillet.
  • Confectioners' sugar can be used as a topping as well.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 74 calories; 1 14.3 1.9 23 11 Full nutrition

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