My mothers side of the family was the Gioia side. It is from them that all my traditional recipes come from. Christmas Fries were all these light airy bow tie shaped cookies were ever called. You may find them in other recipe books under the names Angel Wings, Chiacchiere or Crostoli. Most of them contain butter but our recipe never did. These are not overly sweet pastries which makes them even easier to over indulge!!!
Gioia CHRISTMAS FRIES
1 3/4 cup flour
4 egg yolks
1 whole egg
1 teaspoon baking powder
1 shot glass whiskey, Anisette Liqueur, Sambuca or white wine*
juice of 1/2 lemon
Finely grated zest of a lemon, about 2 teaspoons
1 teaspoon vanilla flavoring
4 tablespoons sugar
1/4 teaspoon salt
Blend ingredients together. Kneed until smooth. Place in a bowl and cover.
Pinch off small pieces of dough. Roll the dough out with a pasta machine or a rolling pin into a 1/8-inch-thick sheet, dusting with flour as needed to prevent sticking. With a pastry cutter (fluted if you have it) cut the dough into strips approximately 1 inch wide and 6 inches long. Cut a 2-inch lengthwise slit in the center of each strip. Pick up a strip, insert one end through the slit and pull it through.
Put 4 inches of vegetable oil in a heavy 6-quart pot and place over moderately high heat. Or pre-heat an electric deep fryer. When the oil reaches 375ºF, you can begin frying the dough.
Work in small batches so you don’t overcook.
Place only a few pieces of dough to the hot oil at one time. They will puff immediately. Fry the dough stirring them continually, until they are golden all over, 1 to 1-1/2 minutes.
Transfer them to a tray lined with paper towels to drain, then put them on a serving platter or large cook sheet. Sprinkle heavily with confectioner’s sugar while still warm.
Store in an airtight container.
* What alcohol used here is strictly a personal taste. I love Sambuca but my mother always used whiskey.