Cannariculi (Honey Cookies)
4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt Oil for deep frying
Make a well in flour in mixing bowl or on work surface.
Add wine, eggs, sugar, and salt.
Mix well, until thoroughly blended.
Knead dough vigorously until smooth and glossy.
If using processor, continue mixing for at least 1 minutes after ingredients are combined.
Roll dough to an 1/8" thickness or less.
Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil.
Meanwhile, heat oil for deep frying.
Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan.
Use a slotted spoon to remove fried pastries from oil.
Drain on paper towels.
Transfer to serving platter.
Drizzle honey over top or dip Cannariculi into honey.
Makes 4 to 5 dozen
1/2 cup sugar
2 tablespoons butter Small pinch of salt
1 cup flour
1. In a medium bowl, cream the sugar, butter and salt together with
of a wooden spoon until a regular, crumbly consistency results.
Beat in the egg, then gradually stir in the flour.
Knead slightly on a lightly floured board until smooth.
2. Roll walnut-sized lumps on a board or between
palms of your hands into tapered sausage shapes, then place them on a
lightly buttered flat baking sheet.
With a sharp knife, make a slit the length of each, about 1/4-inch deep.
Leave in a warm place, covered with a towel, for 1 to 2 hours.
3. When ready to bake, preheat the oven to
Bake for about 25 minutes, or slightly less, until lightly golden.