Ingredients

• 1 3/4 Cup of Pastry Flour

• 2 Eggs

• 3 Tbsp. of Unsalted Butter

• 1/2 Tsp. of Baking Powder

• 1 Tsp. of Vanilla

• 1 Tsp. of Anise

  • Can substitute with almond extract

• 2 Tbsp. of Sugar

• Pinch of Nutmeg

• 1/2 Cup of Powdered Sugar

• 1/4 Tsp. of Lemon Zest

• ~2 Tbsp. of Grappa

• 1 Cup of Extra Virgin Olive Oil

• 1 Cup of Non-Extra Virgin Olive Oil

How to Prepare

1. Start by combining your dry ingredients in your mixer. This includes your flour, sugar, baking powder, and salt.

2. Mix the dry ingredients. Use a hook attachment if possible.

3. Add your wet ingredients to the dry ingredients. This includes your anise or almond extract, vanilla, butter, nutmeg, lemon zest, eggs, grappa.

   • Crack your eggs into a separate bowl to ensure no shell pieces and then mix with a fork before adding the eggs to the mixing bowl.

4. Put the mixer on low and allow it to knead the dough.

5. Allow the dough to rest. Wrap the dough in saran wrap and put in in the refrigerator for 30 mins.

6. Cut a small piece off to begin rolling the dough out. If you have a pasta maker this will make the process much easier. Remember to re-wrap the dough while working with the small pieces to keep the moisture locked in.

7. Put your pasta maker on slow and push the dough through. Fold the dough in half and repeat, moving up the speed until you get the perfect thickness,

8. Cut the rectangle into squares with a couple of slices in the middle of each square.

9. Repeat steps 6-8 until you run out of dough.

10. Begin heating your oil until it is around 325 F, you do not want it to exceed 350 F.

11. Allow your squares to fry for about 1 1/2 minutes or until you see a nice light brown color.

12. Sprinkle your cookies with powdered sugar once they cool. You want them to still be slightly warm.

13. Plate and Enjoy!