Croquignoles

Croquignoles

Ingredients:
3 Cup Flour
1 Tablespoon Baking powder
1/2 Teaspoon Grated nutmeg
1/2 Teaspoon Ground cinnamon
1/2 Teaspoon Salt
3 Eggs
1/2 Cup Sugar
2 Tablespoon Butter; melted
1 Tablespoon Pure vanilla extract

Directions:
Oil for frying
Confectioners' sugar; for dusting
Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl. In
another bowl, beat the eggs until light and frothy. Add the sugar and whisk
to dissolve. Add the butter and vanilla and continue to whisk for 2 to 3
minutes. Add the flour mixture, about 1 cup at a time, blending together
until a stiff dough forms. Lightly flour a work surface and sprinkle the
dough with a little flour. Pat the dough into a large rectangle, about
1/8−inch thick. Using a pastry wheel or a sharp knife, cut out about 12
diamond−shaped pieces. Make a slit lengthwise through the center of each
diamond. Preheat the fryer. Deep−fry the diamonds, 2 to 3 at a time, turning
them around with a slotted spoon, until they are golden brown and crispy,
about 4 minutes. Drain on paper towels. Dust with confectioners' sugar and
serve immediately.
Yield: 1 dozen
Croquignoles 192
Cuban Sandwich