Prep 20 mins
Cook 10 mins
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.
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons confectioners' sugar
- 1 egg, beaten
- 1 1⁄2 tablespoons rum
- vegetable oil (for deep-frying)
- confectioners' sugar, for dusting
- 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.