Farfallette (Lovers Knots)
Susumele (Festival Food)
Grostoli
Torcetti (Little Twists)
Scalidi
Jeannetts (Italian Wedding Cookies)



Sorry for the tardiness of this answer. I know how hard it is to track
down a recipe you really need. I hope one of these is the right one.
They are all original, brought over from Italy, recipes. Years ago, we
lived in an Italian neighborhood and church, and these are the result of
me being a pest.

Judy

Farfallette (Lovers Knots)

4 egg yolks
2 eggs
1/3 cup powdered sugar
2 cup sifted flour
4 Tbsp. Sour cream
2 teaspoons anise flavoring (may add up to 4)

Combine all ingredients and blend well into a stiff dough. Refrigerate
for 4 hours or overnight. Roll a large piece at a time on floured surface
until very thin. Cut into strips about 3/4 inches wide on the diagonal
with pastry wheel. Cut vertically into pieces about 5 inches long. Make
a slit in the center of each piece and draw one end of the piece through
the slit. (Makes a bow) Deep fry in oil at 375 degrees. Drain on paper
towel. Sprinkle with powdered sugar and serve. Makes 10 dozen knots.



Susumele (Festival Food)

5 Tbsp. Shortening, melted
1/2 cup sugar
4 eggs and 1 yolk
3 cups unsifted flour
3 tsp. Baking powder
1/2 tsp salt
2 tsp. Anise flavoring (better 1/2 tsp. Anise oil)

Frosting:
Confectioners sugar
Tbsp milk or cream
Can also add 1 tsp anise flavoring to this frosting

Beat eggs, add salt, sugar and flavoring and shortening. Mix. Gradually
add flour and baking powder, until dough is stiff. Knead for 15 minutes.
Roll pieces into shapes of thin breadsticks. Cut into 2 inch pieces.
Bake in 350 degree oven for 10 12 minutes, until lightly brown.
Just mix the sugar and cream til barely runny. Frost by dipping a brush
in frosting and drawing across the top of each piece. Makes 6 dozen
cookies (like ladyfingers)


Grostoli

1/4 lb. Butter, melted
1/4 lb. Oleo, melted
2 1/2 cup flour
1/2 cup milk
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 jigger of rum (optional) ((Judy: I never use it))
2 tsp. Anise flavoring

In a mixing bowl, combine all liquids and eggs, then add dry and mix well.
Work the same as you would noodle dough. (( Knead for about 10
minutes)) Roll out thin. Cut in 2 inch diamond shapes. Drop these in
350 degree deep fryer with any shortening. When brown, remove and
sprinkle with powdered or regular sugar.



Torcetti (Little Twists)

1 lb. Butter
5 cups sifted flour
1/2 cup warm milk
1/2 Tbsp. Sugar
1 Tbsp. Anise flavoring
1 yeast cake ((I use one dry package))
2 eggs, beaten
1 lb powdered sugar

Mix butter with milk, sugar and anise. Stir in the yeast and let set til
dissolved and starts to rise. Add yeast mixture to flour. Beat in eggs.
Add more flour if necessary. Knead lightly. Let rise about 1 hour.
Cover bread board with confectioners sugar. Break off small pieces of
dough, roll into long strips and shape into figure eights, crescents,
twists or knots. Place on greased baking sheet and bake at 375 degrees
for 12 to 15 minutes. You can roll again in powdered sugar when just
warm. Taste them first and decide. Yields 6 dozen cookies.



Scalidi

11 egg yolks
1 whole egg
2 Tbsp. Sugar
2 Tbsp. Melted butter, cooled
1 Tbsp. Vanilla flavoring
1 tsp. Baking powder
pinch salt
flour

Have eggs at room temperature. Beat yolks and whole egg in electric mixer
until thick and lemon colored (about 25 minutes). Add sugar slowly, salt
and anise when eggs have beaten about 15 minutes. When eggs are done, add
cooled butter. Mix baking powder with a little flour, add to egg mixture.
Continue adding flour a little at a time until you form a medium-firm
dough. Knead till smooth and elastic and forms blisters on surface. Oil
surface of dough, cover and let rest for 1/2 hour. Roll into pencil or
rope-like shapes. Cut into about 6 inch pieces and tie in loose knot or
pretzel-like shape. Fry in deep fat til golden brown. When cool, dip
individually into boiling honey to glaze.



Jeannetts (Italian Wedding Cookies)

6 large eggs
1/4 cup oil
4 1/2 cup flour
6 tsp. Baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup butter or oleo
1/2 tsp oil of anise

Beat eggs for about 10 minutes. Mix sugar, oil and butter. Add to eggs
and beat a few minutes more. Add baking powder and salt to flour and
sift. Add flavoring to egg mixture and add dry ingredients by hand.
Place on a floured surface. Knead dough until smooth. Cut a piece of
dough and roll until it is half inch in diameter. Then cut into 5 inch
long strips. Tie in a loose knot. Place on a lightly greased cookie
sheet and bake at 350 degrees for about 15 to 20 minutes or until light
brown. Cool. Make a THIN butter frosting, add food coloring and some
anise oil, dip cookies in frosting and place on waxed paper to dry.



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