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Orecchie di Amman

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Posted 03/18/11 by ChefSnowball
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Views: 489
Venues: Bakery
On The Road: Tastes of the World
Spices & Herbs
Categories: Desserts
Lemon and Orange Peel
Sub Categories: Cookies
Recipe Type: Holiday
Places: Italy
Keywords: cookies, Italian, Purim
Servings: about 20 cookies
Ingredients:
3 whole eggs, or 2 whole eggs and 2 egg yolks
4 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest or orange zest
3 tablespoons olive oil
3 tablespoons brandy
1/2 teaspoon vanilla extract
2-1/2 to 3 cups all-purpose flour
Vegetable oil for deep-frying
powdered sugar for topping

Preparation:
Using whisk or wooden spoon, beat together eggs, granulated sugar, salt, citrus zest, olive oil, brandy and vanilla. Gradually add flour, stirring only enough for mixture to come together in a soft dough. Turn out onto lightly floured board and knead for 5 minutes, or until smooth. Roll out into a thin sheet and, using pastry wheel, cut into strips about 1 1/2 inches wide and 4 to 6 inches long. Pinch together ends of longer strips to form rings and pinch centers of shorter strips to ends to form butterfly shapes. Pour vegetable oil to depth of 3 inches into deep frying pan or saucepan. In batches, slip pastries into hot oil and fry until golden, about 3 minutes. Using slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all cookies are fried. Arrange on platter and sift a dusting of powdered sugar over top while still warm. Eat at once.
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