Crostoli

Instructions

1. In a mixing bowl, combine the flour, sugar, salt and lemon zest.
2. Add the soft butter and the eggs, then knead until you have a smooth dough. Work in the grappa, which makes the crostoli lighter and crispier.
3. Wrap the dough in cling film and let it rest for 30 minutes in the fridge.
4. Roll it out thinly, about 2 mm thick, then cut strips 15 cm long and 3 cm wide.
5. Make a small slit in the centre of each strip and pass one end through it to form a knot.
6. Heat the oil to 170 °C and fry the crostoli a few at a time for a few minutes, until golden.
7. Drain them on paper towel, then dust with icing sugar before serving.