|Superfine (“00”) flour||500 g|
|Caster sugar||30 g|
|1 glass grappa liqueur|
|Peanut oil for frying|
Put the flour on a mound on a work surface and make a well in the middle; add to the will the caster sugar, lard, grappa and eggs then mix together with your fingers.
Once an even, elastic dough has formed, roll it out to a 3mm thick sheet with a rolling pin.
Cut it into lots of equal-sized rectangles using a notched pastry cutter wheel. Make a cut in the middle of the rectangles with the pastry cutter.
Cook the crostoli in hot oil until golden brown on both sides.
Remove from the oil with a slotted spoon and place on absorbent paper; sprinkle with generous dusting of icing sugar and serve.