Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour, 10 minutes
- 1 3/4 cups (225 g) flour
- 2 tablespoons unsalted butter
- 1/3 cup confectioners sugar
- 2 eggs
- 1 tablespoon brandy
- A pinch of salt
- More confectioner’s sugar for dusting
- Oil for deep frying
Roll the dough out into an eighth-of-an-inch (3 mm) thick sheet, and use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide.
Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioners sugar when they’re cool.
This recipe, Artusi says, is sufficient to make a platterful. He finishes up with, "Should the dough have formed a crust while it sat, knead it again before you roll it out."