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Full Online Book HomeLearning KitchenItalian - Dessert - Crostolli
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Italian - Dessert -  Crostolli Post by :Eli_Junior Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1667

Click below to download : Italian - Dessert - Crostolli (Format : PDF)

Italian - Dessert - Crostolli

10 egg yolks
1/3 cup confectioners' sugar
1/2 cup whipping cream
1 tbsp. cognac or other type brandy
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2 to 2 1/2 cups All-Purpose flour


In a large mixing bowl, beat egg yolks and sugar for about 10 minutes or until thick. Stir in cream, cognac, cardamom and lemon peel. Mix in enough flour to make a still dough. Cover and chill for at least 3 hours.

Heat oil in to 375ºF. Divide dough in half. Roll each half very thin; 1/8-1/16" thick, on a well floured surface. Cut dough into 4x2" diamonds. Make a 1" slit in the center of each triangle; bring up one end and tuck in slit curling back; pulling under.

Fry in pre-heated hot oil for about 15 seconds or so on each side; watch carefully. Drain on paper towels. Store in airtight container. Sprinkle with powdered sugar before serving to guests.

Makes about 4 dozen cookies.
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