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Bow Knots/ Farfallette (Italian sweet fritters using butter and almond flavoring)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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6 eggs
3 tablespoons sugar
3 cups flour
2 tablespoons butter
1/2 teaspoon vanilla
6 drops almond flavoring
1/4 teaspoon salt

3 cups peanut oil (for frying)
1/2 cup powdered sugar (for dusting)


Beat eggs lightly, then add sugar, salt, and flavoring, and blend well.

Place flour in a bowl, cut in butter, and blend in egg mixture; then knead until smooth, adding a little more flour now and then if needed.

Let set for 30 minutes, then cut dough in several sections, and roll on well floured board until very thin.

Cut into strips about 6 inches long and 3/4 inches wide, and tie into knots.

Fry bow-knots in deep hot oil for about 3 minutes, then drain on brown paper, and sprinkle with powdered sugar.

Makes 3 dozen.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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