Chocolate Anise Knots

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 30 snacks

These delicious chocolate cookies with an anise flavor are made in the shape of charming knots that hold their shape well and are crispy after deep-frying. Mix cocoa powder into the dough, and for an anise flavor, add anise extract and a splash of sambuca or another anise liqueur. Chill the dough well, cut it into strips, then tie them into knots. Fry them in a deep fryer or in a heavy-bottomed pan filled with oil, and while still warm, dust them with a mixture of powdered sugar and cocoa powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour + extra for work
0.5 cup + 1 tbsp. unsweetened cocoa powder
2/3 cup powdered sugar
0.5 tsp baking powder
1/4 teaspoon salt
1 large egg
1 tbsp sambuca or other anise liqueur
2 tablespoons unsalted butter, melted and cooled slightly
0.5 tsp anise extract
4-5 tablespoons of milk
Vegetable oil, for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Anise extract, eggs, milk, Anise liqueur, sambuca, powdered sugar, cocoa

Cooking the dish according to the recipe:

In a food processor, combine the flour, 1/2 cup cocoa powder, 1/3 cup powdered sugar, baking powder, and salt and pulse until smooth. With the processor running, add the egg, sambuca, melted butter, and anise extract. Add the milk, 1 tablespoon at a time, pulse until the dough begins to come together. Turn the dough out onto a floured work surface and knead until smooth. Transfer to a piece of plastic wrap and form into a disk. Wrap and refrigerate for 30 minutes.
Pour 2-3 inches of vegetable oil into a medium cauldron or heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C). Meanwhile, divide the dough in half. Working with one piece at a time, roll the dough out on a floured work surface into a 12-inch square, about 0.3 cm thick. Trim the edges to create an even square. Using a grooved pastry wheel, cut the square into about 15 strips. Tie each strip into a knot.

Working in batches, deep-fry the knots until crisp, 2-3 minutes per batch, heating the oil to 175°C (350°F) between batches. Transfer with a slotted spoon or tongs to paper towels to drain excess oil. Combine the remaining 1 tablespoon cocoa powder and 1/3 cup powdered sugar in a bowl; sift the mixture over the knots and let them cool.

Categories:

recipe / Deep-frying / Desserts / Cookie / Appetizers / Snacks / Food Network - recipes

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