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Cenci/Fried Crisps (Italian sweet fritters, using vegetable oil; flavored with almond extract)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
3 eggs
2 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon almond extract

Fat for deep frying
Confectioners' sugar


Sift together the flour, salt and baking powder.

Beat the eggs, sugar, oil and almond extract until thick.

Beat in the flour mixture, then turn out onto a floured surface.

Knead until smooth. (If too soft, add a little more flour.)

Cover and let stand 1 hour.

Divide the dough into 2 pieces.

Roll out each piece paper-thin.

Use a fluted pastry wheel or very sharp knife and cut into 3/4-inch wide strips, 5 inches long.

Let stand 10 minutes.

Heat the fat to 370 degrees F.

Fry a few pieces at a time until puffed and browned, about 2 minutes.

Drain well and sprinkle with confectioners' sugar.



The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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