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Italian Twists

Italian Twists
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Yield: Makes 4 dozen.

Crispy and light, with a handsome shape. Serve as an accompaniment to ice cream, pudding, or chocolate mousse.


  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1 egg white
  • 1/4 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1 teaspoon rum
  • 1 to 1-1/2 cups flour
  • Crisco shortening
  • Confectioners sugar


Add salt to eggs and beat 10 minutes. Add sugar and flavorings and beat until well blended. Fold in flour a little at a time until dough can be kneaded. Transfer to a well-floured board and knead until the dough blisters. Cut in halves. Roll very thin, and cut into strips about 4 inches long. Slit each piece in center, and pull one end through slit. Make sure knot is in center. Fry in hot shortening until lightly browned. Drain on paper towel. Sprinkle with confectioners sugar.
Updated Thursday, November 8th, 2007

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