Italian bow tie cookies aka angel wings cookies comes in different version and shape around the world. The Polish called them as Chrusciki, In Ukraine they are known as Verhuny and in France named as Bugnes Lyonnaises. In Italy they have different name for each region.
This cookies are usually served during Italian carnival and wedding. Shaped beautifully as a cute bow tie and deep fried for the perfect crispiness. The golden bow tie cookies traditionally served with a generous dusting of confectioners sugar or honey. The cookie dough is basically a pasta dough rolled into a thin layer (the thinner the dough the crispier the cookies) cut and shaped to form a bow tie. Serve with a hot cup of tea and enjoy.
Ingredients
2 cups all purpose flour
2 tsp baking powder
2 tsp vanilla extract
2 large eggs
6 tbsp melted butter
1 tsp lemon or almond extract
1/8 tbsp salt
4 tbsp water
1 egg white for gluing the bow tie
Methods
In a large bowl, whisk together flour,salt and baking powder. Keep aside
In a mixing bowl, whisk together the eggs and water. Add the cooled melted butter and whisk. Add the vanilla and lemon/almond extract. Whisk well.
Gradually, add the dry ingredients into the wet ingredients. Mix until a dough forms. Knead the for 1-2 minutes to form a soft and smooth dough.
Lightly dust a clean working surface with flour and start rolling the dough into a thin layer. Cut the dough into long strips about 11/2 to 2 inches wide. Cut the strips crosswise about 4 inches in length.
Place a bit of egg white in the center of each small strip and pinch the center together to form a bow. The egg white will act as a glue to secure the bow. Fold the pinch over to keep the bow tie shape intact during frying.
Heat oil in a frying pan and fry the cookies in batches until golden. Remove from heat and drain on paper towel.
Dust with confectioners sugar while the cookies still warm.
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