Cartellata Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 1
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, whisk the flour with the sugar and salt.
  • Make a well in the center and pour in the wine and olive oil.
  • Gradually stir in the flour until a dough forms.
  • Transfer the dough to a work surface and knead lightly until smooth.
  • Cut the dough in half and flatten each piece into a disk.
  • Wrap the disks in plastic and let rest at room temperature for 30 minutes.
  • On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
  • Cut the dough into 1/2-inch-wide strips.
  • Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
  • Repeat with the remaining disk of dough.
  • Let the coils dry overnight, turning once.
  • In a medium saucepan, heat 2 inches of oil to 300°.
  • Set a rack over a large baking sheet.
  • Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
  • Repeat with the remaining coils.
  • Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
  • Mix equal amounts of confectioners’ sugar and cinnamon and sift over the cookies.
  • Serve warm or at room temperature.
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