Turdilli is a recipe my mom made every Christmas and in her recipe box I found four different little papers with the recipe written on them. Challenge was that each one said “un po di” (a little) cinnamon and nutmeg. “Un Po” became 3 tsp of cinnamon and 1 of nutmeg. If you have problems eating deep fried foods like I do, no problem, they can be baked otherwise use a deep fryer or oil in a pot. Note: these are a very hard, crunchy treat that can be frozen without honey until ready to use.
Ingredients
4 cups flour
¾ cup sugar
3 tsp cinnamon
1 tsp nutmeg
½ tsp salt
3 eggs - scrambled
1 cup oil
1 cup vermouth
½ cup white wine
Vegetable oil for frying
Honey to coat
Directions
Heat oil, vermouth and white wine until warm to touch
Add dry ingredient in large bowl, make a hole in the middle and add scrambled eggs
Using your hand mix in some flour and pour in warm liquid mixture
Bring mixture together until it forms a ball of dough
Place dough on rolling surface and use 1/8th portion at a time
On floured surface knead each portion and form a long roll about ½ inch thick.
Cut the roll into ½ inch squares
Using a wooden gnocchi board (or back of a fork) place thumb on gnocchi and gently roll down the board in order to form the indentation
For baked version preheat oven to 400˚F and put turdilli on baking sheet
Bake for 10 minutes then lower oven to 340˚F and bake until they are dark brown
For deep fried version add oil to max level of a deep fryer and heat to 350˚F
Add turdilli to basket so it is ¼ full and put into fryer
Using tongs stir the turdilli so they don’t clump together
Close the lid and cook for five minutes
Check the turdilli and take out once dark brown
Place them in a paper towel lined bowl
Heat up honey in a small pan and place the cookies in the pan and stir until coated
Scoop up with a slotted scooper and place on plate
For both versions you can freeze and use them anytime you want some
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