Superfine (“00”) flour 500 g
3 eggs
Caster sugar 30 g
1 glass grappa liqueur
Dripping 20 g
Icing sugar
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.

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Molino Cosma