Cartellata Cookies Food

CARTELLATA COOKIES

Steps:

• In a large bowl, whisk the flour with the sugar and salt.
• Make a well in the center and pour in the wine and olive oil.
• Gradually stir in the flour until a dough forms.
• Transfer the dough to a work surface and knead lightly until smooth.
• Cut the dough in half and flatten each piece into a disk.
• Wrap the disks in plastic and let rest at room temperature for 30 minutes.
• On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
• Cut the dough into 1/2-inch-wide strips.
• Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
• Repeat with the remaining disk of dough.
• Let the coils dry overnight, turning once.
• In a medium saucepan, heat 2 inches of oil to 300°.
• Set a rack over a large baking sheet.
• Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
• Repeat with the remaining coils.
• Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
• Mix equal amounts of confectioners' sugar and cinnamon and sift over the cookies.
• Serve warm or at room temperature.