Cartellate
Cartellate
Cartellate Recipe & Instructions by Ciao Chow Linda blog

Verified Recipe ✅
Ingredients:
- canola oil for deep frying
- 2-3/4 cups flour
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/4 cup shortening (Crisco or butter)
- 1 egg
- 3 tsp. sherry or white wine
- 1/2 cup warm water
- Vino Cotto di Montillo
- walnuts (optional)
- cinnamon (optional)
Directions:
Add canola oil to a deep fryer following the manufacturer's directions. Preheat oil to 375 degrees Fahrenheit.
- Place all dry ingredients in a mixing bowl.
- Add shortening, eggs, sherry or white wine, and water.
- Mix until it forms a ball.
- Knead for a few minutes until dough is smooth.
- Cover with plastic wrap and let it rest for one hour.
- Roll out dough with pasta machine to the next to thinnest level.
- Cut into strips about 1 to 1-1/2 inches wide and about six or seven inches long.
- Pinch one end of the strip and then pinch about 3/4 inch all along the strip, making little pockets.
- Bring the dough into a circular shape by crimping it together along the strip. Use water to crimp if necessary.
- Fry in hot oil until golden brown. When done remove from oil and place on paper towel to drain.
- Before serving, top with warmed up vino cotto (not hot). If desired, top with chopped walnuts and/or a dash of cinnamon.
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.

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A variation by Deena Montillo of Libby's® Soft Pumpkin Cookies recipe.
Photo by Deena Montillo, 2009

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Vino Cotto adds a delicious twist to this scrumptious apple streusel!
Recipe and photo by Deena Montillo

Verified Recipe ✅
Embrace the benefits that Vino Cotto will bring to your culinary repertoire. Let its exquisite flavor, versatility, and health-conscious qualities inspire your creativity in the kitchen. Elevate your dishes to new heights with this exceptional gourmet syrup.