During the carnival days my mother and my aunt make lots of crostoli. These typical Italian cruncky cookies are called differently in various parts of my country. Crostoli, frappe, cenci, bugie..Its origin dates from the time of the ancient Romans. They made "frictilia"; fried sweets prepared at carnival time
Here' s the recipe of the crostoli;
Ingredients;
500 gr. white flour.
50 gr. butter.
100 gr. sugar.
2 eggs
Yeast
2 spoons oil
1 lemon
1 small glass grappa.
Ingredients;
500 gr. white flour.
50 gr. butter.
100 gr. sugar.
2 eggs
Yeast
2 spoons oil
1 lemon
1 small glass grappa.
1 glass of milk.
Oil to fry.
1 pinch of salt.
Castor sugar.
Put the flour in a bowl adding all the ingredients. When you get a good dough, cover it and let it rest for a half and hour circa. Then lay the dough and cut it in strips. Now fry it. When the stripes are brown and they became crispy, take them out from the oil and let them dry on a piece of kitchen paper. Cover them with castor sugar.
Oil to fry.
1 pinch of salt.
Castor sugar.
Put the flour in a bowl adding all the ingredients. When you get a good dough, cover it and let it rest for a half and hour circa. Then lay the dough and cut it in strips. Now fry it. When the stripes are brown and they became crispy, take them out from the oil and let them dry on a piece of kitchen paper. Cover them with castor sugar.
My mother makes tons of small crapfens at carnival time as well. She fills them with jam or Nutella.
