CROSTOLI AL CIOCCOLATO ED ARANCE

Orange and Chocolate Crostoli, Makes approx. 50

This is a twist on the usual plain crostol

• 350g “00” flour
• 2 tablespoons of icing sugar
• 2 tablespoons of bitter cocoa
• 2 whole eggs
• 35ml extra virgin olive oil
• zest 1 orange juice
• 50ml liqueur, such as Cointreau or Grand Marnier
• Sunflower oil for frying
   

1. Put the flour, icing sugar, cocoa, eggs, olive oil, orange zest and liqueur in the bowl of electric mixer with the dough hook attachment until the mixture forms a ball. (If the mixture is too dry, add a squeeze of orange juice. Aim for a firm dough.) Wrap the dough and allow to rest at room temperature for at least 30
2. Pass the dough through a pasta machine at three decreasing settings until you reach the desired thickness. (On my machine I stop at #6 but all machines are different.) Try to roll the dough to the width of the pasta machine then cut the dough into strips about 3 cm wide and about 12 cm long with a fluted pastry cutter. Cut through the centre and turn the strips inside out
3. Heat oil in a frying pan (I recommend sunflower oil) to a temperature of 160 degrees, cook crostoli until golden and crisp and remove with a slotted spoon onto paper towels
4. When cool, sprinkle with icing sugar