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My Recipe Box
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CiamellesMinnie DiFulvio This ciamelle (pronounced chum-el) recipe does not use yeast—it is more of a plain cookie than a bagel (see p. 117).
Ingredient | | Eggs | | Vegetable Oil | | Sugar | | Lemon Flavoring | | Flour | | Confectioner's Sugar | | Water | | Lemon Juice |
| | Quantity | | 6 | at room temperature | | 6 | Tbsp. | | 8 | Tbsp. | | 1 | tsp. | | 4 | cups | | - | | - | | - |
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Instructions | Combine and mix all ingredients to a medium dough. Break off a small amount of dough (enough to form a rope about the size of a cigar). Cut into 1˝ to 3" pieces. Drop pieces into boiling water one by one. Do not crowd. When they rise to the top, remove and dry on dishtowel for about 1 hour. Cut a slit down the middle of each cookie. Heat oven to 375 degrees. Bake cookies directly on oven rack (not on a cookie sheet) for 15 minutes or until golden brown. Ice with powdered sugar mixed with water and the juice of\r a lemon. Frost cookies with a pastry brush.\r |
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