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Farfallette Dolci (Fried Bow Wings or Bow Knots

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  • 6 Eggs
  • 3 tb Granulated sugar
  • 1/4 ts Salt
  • 1/2 ts Orange flavoring
  • 1 ts Almond flavoring
  • 3 c Flour
  • 2 tb Butter, - softened
  • Oil, for frying
  • 1/2 c Confectioner's sugar
  • 6 c Flour
  • 2 tb Baking powder
  • 1/4 c Sugar
  • 1 ts Salt
  • 1/2 c Lard, softened
  • 6 Eggs
  • Oil, for frying
  • 1 c Confectioner's sugar


Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to 1/4 inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar. Chuck Ozburn Posted to MC-Recipe Digest V1 #490 by Nancy Berry <> on Mar 01, 1997.