Cookbook

2010 :chest Deep-Fried Italian "Wine" Cookies (Guanti - Gloves) :forkids :vid (in link) *LINK* *PIC*

Deep-Fried Italian "Wine" Cookies - Guanti

This recipe was handed down from my Italian Grandmother. She called just about all of her ethnic cookies "Italian Cookies", whether they were a deep-fried or baked cookie. To differentiate from anything else, my siblings and I started calling these "Wine Cookies", merely because they have wine in them.

A few times over the years, friends and acquaintances have asked me if I ever made a certain Italian cookie, and they would give the name. Often, I would look at them with a blank look as if I had never heard of it. When they would either tell me how they were made or give me a taste of their cookie, I would usually say "Oh yes, I've made (or my Mom made them) those!". I just didn't know the true Italian name. This is one that has a real Italian name, I just don't know what it is! P.S. After doing some Googling I found the name Wandi and the original Guanti or Gloves.

Ingredients:

6 large eggs
pinch of salt
1 1/2 teaspoons baking powder
3/4 cup sweet wine (white sherry or anisette)
3/4 cup sugar
3/4 cup olive oil
flour as needed (approximately 8-12 cups)
hot oil

Instructions:

Mix all ingredients and roll out to 1/4 inch thickness.
Cut into strips.
Make into diamond shapes.
Cut slit in center, pull end through slit. Fry in oil, turning to cook both sides to a deep golden brown.
Drain on paper towels.
Dust with powdered sugar or dip in honey.


NOTE: I found the best way to fry these is in an electric skillet. I have used my deep-fryer, but you need a lot more oil that way and you can cook more at a time in a frying pan, due to a larger surface area. Check out the link to a :vid of a Polish version of these cookies (Chrusciki) that demonstrates the making, cutting, tying and frying that is exactly the same as these Italian Fried Wine Cookies.

Although my Mom thought I was nuts, I always liked to sneak one of these while they were still hot, and sprinkle them with salt. I said it was like eating a sweet soft pretzel. However you eat them, they are wonderful.

Posted by GourmetGal
December 15, 2010

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