Chiacchiere Baresi... so crispy! When you start eating them... one leads to the other! These are also known as Bow Tie cookies, Frappe, Crostoli, Twist Cookies, e-Wand and many other names.
For 5 Dozen(s)
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 1/2 cups all purpose flour
- olive oil for frying
- powdered sugar for dusting
- In the bowl of a standing mixer fitted with the dough hook attachment, combine the wine, oil and sugar. Mix on medium speed until the sugar is dissolved.
- Add in the flour and mix until a supple dough forms, about 3-5 minutes.
- Shape the dough into a ball and cover it with plastic wrap. Rest on the counter for 20 minutes.
- Working with a golf ball sized piece of dough at a time, flatten it between your hands and feed the dough through the widest setting of a pasta roller 2-3 times folding it until you get an even rectangle and the dough no longer has any holes. Then pass the dough through a #3 setting 2-3 times until you have smooth rectangular sheets. Alternatively you may roll the dough out with a rolling pin to 1/8 inch thick.
- Place the sheets on a clean work surface and using a ravioli cutter, cut out strips of dough about 3-4 inches long and 1 inch wide. Twist each strip of dough once or twice and press the center together lightly.
- Put a 12 inch heavy bottomed skillet over a high flame and heat about 2 inches of oil. Fry the chiacchiere in batches until golden brown for about 1-2 minutes per batch.
- Transfer to a paper towel lined plate and dust with confectioners sugar.
Wonderful, your recipes are so exciting..my (Grammy ) Nonna was from Bari and I was so thrilled to...
See Full Review >> - Jenfragram
To Jenfragram: Try warming the honey, in a pot on the stove, for dipping the cookies. - Speranza
My mother made these at Christmas every year-love them. - 8Grammy