Venetian Carnival Brushwood
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 72
Complexity: easily
Servings: 72
Nutritional value per serving:
Calories 39, total fat 2 G., saturated fats 0 G., proteins 1 G., carbohydrates 4 G., fiber 0 G., cholesterol 5 mg, sodium 18 mg, sugar 1 G.
Calories 39, total fat 2 G., saturated fats 0 G., proteins 1 G., carbohydrates 4 G., fiber 0 G., cholesterol 5 mg, sodium 18 mg, sugar 1 G.
The most popular treats at the Venetian Carnival are all kinds of donuts and sugar-coated tchotchke. Giada de Laurentiis invites you to immerse yourself in the festive atmosphere and make your own tchotchke. frappe Shaped like charming bows, these deliciously crunchy cookies boast a subtle almond flavor from the Amaretto liqueur. They're easy to make and will be a hit at your house party.
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.
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:
- 6 tbsp butter or shortening
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup brandy, grappa or Amaretto
- 0.5 tsp salt
- 2 cups premium flour
- 3 cups olive oil, for deep-frying
- Powdered sugar for sprinkling
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Cooking the dish according to the recipe:
- In a large bowl, beat the butter or shortening with the sugar using a mixer until fluffy. Stir in the egg and cognac. Add the salt. Add the flour and knead until smooth. Transfer the dough to a lightly floured work surface and knead until soft. Form the dough into a ball. Divide the dough into 4 equal pieces. Form the dough into balls. Wrap the balls in plastic wrap and refrigerate for 30 minutes.
- Working with 1 ball of dough at a time, roll it out into a 12-inch (30-cm) circle (the dough should be very thin, almost translucent). Using a serrated knife, trim the edges to form a square. Cut the dough into 1-inch-wide (2.5-cm) strips. Cut each strip in half crosswise to create 5-inch-long (12-cm) strips. Gently stretch the strip until you have enough dough to tie a bow. Repeat with the remaining strips. Gather the scraps of dough, roll them out, and cut them into strips in the same way. Tie the bows.
- Line a baking sheet with paper towels. Heat oil in a large, heavy-bottomed skillet over medium heat to 190°C.
- Fry the bows in batches, turning once, until puffed and golden, about 2 minutes total. Using tongs, transfer the bows to a paper towel-lined baking sheet to drain any excess oil. While still hot, generously dust them with powdered sugar and serve. The bows can be fried up to 2 days in advance. Store in a tightly sealed container at room temperature..
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