Prep 1 hr 20 mins
Cook 2 mins
These cookies are deep fried knots, traditionally flavored with vin santo, a sherry like Italian wine, served hot, dusted with powdered sugar, especially at Italian carnival time. From The Ultimate Cookie Book and posted for Zaar World Tour to Italy. Prep time includes chilling time.
- 2 1⁄4 cups flour
- 1 egg
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1 1⁄2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 3 -4 tablespoons sherry wine or 3 -4 tablespoons marsala, if you prefer the flavor
- oil (for deep frying)
- powdered sugar, for dusting
- Sift flour into large mixing bowl.
- Add egg, salt, sugar, vanilla and melted butter.
- Mix with your hands until the mixture starts to come together.
- When the dough becomes stiff, add enough sherry to make it soft and pliable.
- Knead until smooth.
- Warp in plastic wrap and chill for 1 hour.
- Roll out pastry thin on lightly floured surface.
- Cut into 40 strips 7 by ½ inches.
- Tie each loosely into a knot.
- Heat oil in pan to 375 degrees.
- Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
- Drain knots on paper towels.
- Dust generously with powdered sugar.
- Serve hot or cold.
My husband's Italian grandmother brought these type of cookies to all family events, and this is as close to the recipe taken to grave! I use regular red wine, whatever I have around usually a Merlot. I add more wine as necessary as I feel the 3-4T is never enough to make the mixture moist versus dry. I like to roll the dough out in my pastry rollers to get it nice and consistent in thickness. These are a family favorite and this is a great recipe!