Italian Cenci Cookies Recipe

4.5 4 3
Italian Cenci Cookies Recipe
Italian Cenci Cookies Recipe photo by Taste of Home
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Italian Cenci Cookies Recipe

Read Reviews
4.5 4 3
Publisher Photo
My mother brought this special family recipe from Europe a century ago. Cenci can be "dressed up" for any holiday—at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast! —Anna Coduto, Fullerton, California
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 3 large eggs
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons butter, softened
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel.
Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day. Yield: about 4 dozen.
Originally published as Italian Cenci Cookies in Reminisce Extra April 1993, p51

  • 3 large eggs
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons butter, softened
  • Oil for deep-fat frying
  • Confectioners' sugar
  1. In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel.
  2. Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day. Yield: about 4 dozen.
Originally published as Italian Cenci Cookies in Reminisce Extra April 1993, p51

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joherringshaw User ID: 8822897 276726
Reviewed Oct. 24, 2017

"can u make the dough and then put it in refrigerator to fry later in the day? please answer ASAP"

MY REVIEW
cmille9209 User ID: 8082919 215586
Reviewed Dec. 22, 2014

"So many memories. I do have a suggestion. Because the pasta machine was out already, my mom would send the dough through to the last setting and then roll by hand if needed."

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edward57 User ID: 8119806 213988
Reviewed Dec. 4, 2014

"I'm Italian and always make these at x-mass time! Thay melt in your mouth! A favorite at my house."

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frozenmargarita User ID: 6444578 42552
Reviewed Apr. 13, 2014

"Great Recipe!"

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