READY IN: 3hrs 15mins




  • Sift the flour with the baking powder, salt, and sugar and set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended.
  • Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.
  • Remove the dough from the bowl onto a floured board.
  • Knead by hand until smooth.
  • Form the dough into a ball, flatten slightly, and place in a bowl.
  • Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
  • Heat the oil in a deep fryer or deep pot to 350 degrees F.
  • Meanwhile, cut the dough into 4 or 6 equal pieces.
  • Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
  • Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good.
  • Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
  • If the dough tears, cut it off and work it back into the dough.
  • The cookies curl when they fry, so fancier shapes are not important.
  • As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying.
  • Fry in batches, turning once, until puffed and golden brown, about 1 minute.
  • Transfer with a slotted spoon to paper towels to drain.
  • While the cookies are still hot, dust them well with powdered sugar.
  • Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
  • Dust well a second time until the cookies are quite white.
  • The cookies will keep for a week or so in an airtight container.
  • You may need to re-dust them with sugar before serving.