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6 eggs
2 tablespoons granulated sugar
3 cups flour
1/2 teaspoon orange flavoring*
1/2 cup powdered sugar
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon almond flavoring
3 cups peanut oil, for frying

*Anisette liqueur may be substituted for the orange flavoring (omit almond).

Using a whisk, beat eggs until foamy, gradually adding sugar, flavoring, and salt.

In a food processor, pulse together butter and flour several times until mixture resembles coarse crumbs. While processing, pour in egg mixture and process for only a few seconds more.

Remove to a bowl and cover with plastic wrap. Set aside to rest for 30 minutes.

Divide dough into 4 sections. Roll out on a pastry board dusted with flour until wafer-thin. Sprinkle lightly with additional flour, if needed, to prevent dough from sticking (try not to use too much).

Using a pastry cutter, cut strips 6 inches long by 3/4 inch wide.

Heat oil until it is hot enough for a 1 inch cube of bread to brown in 1 minute.

Tie each of the dough strips into a bowknot shape. Deep fry bows for 3 minutes or until a light golden color.

Drain on paper towels. When bows are room temperature, sprinkle liberally with confectioners sugar.

Store in air-tight containers.

Makes 6-7 dozen bowknots.

Submitted by: CM
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