Ingredients
Check off ingredients as you go
- 350g (2¾ cups) all-purpose flour
- 50g (¼ cup) sugar
- 2 eggs
- a pinch of salt
- 3 tablespoons rum or marsala
- 3 tablespoons milk (or soy milk or orange juice, for a dairy-free version)
- 30g (2 tablespoons) butter (or margarine)
- Oil (for frying)
- Powdered sugar (for finishing)
- Sift the flour and place it, along with the salt, in a large bowl or the bowl of a stand mixer. Add the softened butter, eggs, sugar, and rum (or marsala). Knead the dough well until you obtain a smooth and elastic dough. If the consistency isn’t soft enough, add the milk (or juice); if it’s too liquid, add a bit more flour. Cover and let the dough rest for 15 minutes.
- Using a rolling pin, or better yet, a pasta machine, roll out the dough very thinly, then using a sharp knife or pizza cutter, cut into rectangles or triangles to give them the shape of a pointed ear.
- Heat the oil in a large pot. To test the oil temperature, add a small piece of dough (or bread) - it should sizzle without burning.
- Fry the cookies until they turn a light golden color; they’ll cook very quickly (1 to 2 minutes). Remove with a slotted spoon and place on paper towels.
- Sprinkle them with powdered sugar, and they’re ready!
Photo: dinnerinvenice