Nonna's Crostoli | Recipe | Fried Cookie Ribbons

My cousin's husband comes for a good, old-fashioned American family where they have normal desserts like pies, cakes, cookies and cupcakes.  When he married into the family, he complained that Italians desserts are usually "dry with powdered sugar."  I never thought much about it, but he's completely right!  And my nonna's crostoli recipe proves his point.

If you've never had crostoli, they're not overly sweet.  Think of a canoli shell, but a little sweeter, more delicate with a hint of lemon.  Still can't picture it?  Well, I guess you'll just have to make these to try them!  This was another recipe that my brother and I video-taped our grandmother making and we're so glad we did.  My grandmother used to hand crank the dough, but thanks to my Kitchenaid mixer pasta attachment, it's a snap to do.  This recipe isn't difficult to make, but I would make these well in advance, and it doesn't hurt if you have someone to help make these.  One to cut the dough and one to fry them.

Crostoli store wonderfully well in a cookie tin, but don't store them in plastic.  They'll become soggy.  Crostoli will keep for a few weeks in a tin, so make a bunch and snack away.

Nonna's Crostoli Recipe
Yields: approx 3 dozen ribbons

6 Tbsp unsalted butter at room temperature
1/4 c plus 2 Tbsp sugar
1/4 c milk
1/2 tsp salt
2-1/4 c flour
1 whole egg plus 1 yolk
3 Tbsp grappa (or brandy)
Grated zest of 1 lemon
Juice of l/2 lemon
Crisco for deep frying
Confectioners' sugar

1. Make the dough mixing together the butter through lemon juice.  Dough should not be sticky or else it will stick as you roll out. 
2. Cut dough into quarters to make it manageable.  Place three quarters into a zip lock bag; put them in the freezer to keep them cold while working with each quarter. 
3. Set the dough roller at 1, the thickest setting, and work it down, sprinkling with flower as you roll, to a 3 or 4 thickness.  Cut into 2" x 5" strips
4. Fry strips in Crisco.  When crostoli begin to brown and bubble up, flip and fry for a few seconds more.  Transfer to a paper towel to drain excess oil.  Store in an air-tight tin cookie container.
5. Repeat with remaining dough quarters. 

MAKE-AHEAD TIP: Crostoli can be made two weeks in advance and stored in an air-tight cookie tin container.  Do not store crostoli in plastic.

2 comments:

Sara Louise said... [Reply]

I love these! Pinning this recipe! :)
Now I just have to find crisco in France.

WayneZ said... [Reply]

Nice recipe, thanks