12 eggs
1/2 egg shell of vegetable oil (Wesson or Mazola)
1/2 egg shell of whiskey or brandy
Pinch of salt
5 to 6 c. flour

STEP 1: Beat 12 eggs in large mixer bowl until they just about reach to top of bowl and lemon color. Add oil, whiskey, and salt: also add flour until mixer will not beat any more. (About 3 cups). Add remainder of flour a little at a time by hand. Mixing dough until not too sticky to work with and roll out.

STEP 2: Divide dough into 1/5 balls: Place in bowl and cover with towel or plastic, so dough will not dry out. Roll dough a 1/5 at a time until paper thin. Avoid using too much flour while rolling out the dough.

Cut out in design using a ravioli cutter and cut in 2 inch wide strips, then cut the strips into about 4 inches long with the ravioli cutter. Also with cutter cut a small slit in the center of the 2 x 4 inch strip and put one end of the strip through the slit. It will look like a bow tie or cut in your own design.

STEP 3: Deep fry in at least 3 inches of oil (or more, as it varies), until they come to the top, then turn over and fry the other side to a golden color. If using an electric kettle use temperature about 375 degrees. Lift out of oil with tongs or slotted spoon and drain on paper towels on platter or tray. Handle with care as they are very delicate.

STEP 4: Cool crustale's and dip in honey. Heat honey in skillet or kettle, with 1/2 egg shell of whiskey or brandy (if you wish). Dip crustale's a few at a time into honey and if you wish, roll into crushed nuts. Place crustale's on trays and cover with foil. This makes a large amount of crustale's. (This is a 2 or 3 person project).