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Comare Rosali's Nacatoli Cookies Recipe

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This recipe for Comare Rosali's Nacatoli Cookies, by , is from The Malfara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stefano Malfara


12 Eggs
30 tbsp of Sugar = 2 cups
⅔ cup of Oil
cup melted Crisco, cooled
cup Anisette
1 tsp baking powder
Approximately 12 cups of pastry flour
Oil to deep fry

Mix eggs and sugar in bowl. Beat until somewhat fluffy. Add oil and
melted Crisco and Anisette. Add baking powder and flour.

The secret to this recipe is to knead the dough until it has little "eyes"
when cut into. It will not fry right if the little holes aren't there.

In a heavy pot, add oil to a depth of 4" and heat to fry.

Roll dough into long thin ropes (Ropes should be cut 5 to 6 inches long
and then twisted into a single loop bow. Place each bow into the heated
oil to deep fry until golden brown. Don't fry to fast. Drain on paper towel

Personal Notes:
Personal Notes:
Added tips and suggestions from Commare Carmela:

Do not add too much flour when kneading dough.
Allow patter to rest for a half-hour before rolling out for frying.
Dough is when it is only slightly tacky when poked.
Do not allow patter to get wet with water before frying.




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