Cartellata Cookies Recipes

CARTELLATE WITH VIN COTTO

Steps:

• Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic, and set aside 1 hour.
• Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 1/4 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.
• Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
• Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.

CARTELLATA COOKIES

Steps:

• 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.