Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour with the baking powder, salt, and sugar and set aside. | 2. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended. | 3. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle. | 4. Remove the dough from the bowl onto a floured board. | 5. Knead by hand until smooth. | 6. Form the dough into a ball, flatten slightly, and place in a bowl. | 7. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax. | 8. Heat the oil in a deep fryer or deep pot to 350 degrees F. | 9. Meanwhile, cut the dough into 4 or 6 equal pieces. | 10. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. | 11. Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good. | 12. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. | 13. If the dough tears, cut it off and work it back into the dough. | 14. The cookies curl when they fry, so fancier shapes are not important. | 15. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying. | 16. Fry in batches, turning once, until puffed and golden brown, about 1 minute. | 17. Transfer with a slotted spoon to paper towels to drain. | 18. While the cookies are still hot, dust them well with powdered sugar. | 19. Wait for a few minutes while the oil and heat absorb and melt most of this first coating. | 20. Dust well a second time until the cookies are quite white. | 21. The cookies will keep for a week or so in an airtight container. | 22. You may need to re-dust them with sugar before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
butter	1/2	cup	unsalted melted cooled	684.0	31.428	21.372	57.6
orange juice	1/4	cup	squeezed	27.9	6.4479999999999995	0.434	0.124
brandy	1 1/2	1/2		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
anise seed	3/4	teaspoon	ground	5.3078	0.7878	0.2772	0.2504
peanut oil vegetable	4 -6	cups		-	-	-	-
sugar	2	cups	powdered	933.6	239.44799999999998	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.