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Croquignoles
3
1
1
1
1
3
1
2
1
Cup Flour
Tablespoon Baking powder
/2 Teaspoon Grated nutmeg
/2 Teaspoon Ground cinnamon
/2 Teaspoon Salt
Eggs
/2 Cup Sugar
Tablespoon Butter; melted
Tablespoon Pure vanilla extract
Oil for frying
Confectioners' sugar; for dusting
Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl. In
another bowl, beat the eggs until light and frothy. Add the sugar and whisk
to dissolve. Add the butter and vanilla and continue to whisk for 2 to 3
minutes. Add the flour mixture, about 1 cup at a time, blending together
until a stiff dough forms. Lightly flour a work surface and sprinkle the
dough with a little flour. Pat the dough into a large rectangle, about
1
/8−inch thick. Using a pastry wheel or a sharp knife, cut out about 12
diamond−shaped pieces. Make a slit lengthwise through the center of each
diamond. Preheat the fryer. Deep−fry the diamonds, 2 to 3 at a time, turning
them around with a slotted spoon, until they are golden brown and crispy,
about 4 minutes. Drain on paper towels. Dust with confectioners' sugar and
serve immediately.
Yield: 1 dozen
Croquignoles
192
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