Italian Bowknot Cookies

    1 hour 45 mins

    Great unusual fried cookies. Original name is "Cenci alla Fioorentina", it came from my Italian cousins. I used these for a bake sale once and ran out before I even got started!

    11 people made this

    Serves: 24 

    • 1 1/2 cups (180g) plain flour
    • 1 1/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon caster sugar
    • 3 tablespoons butter
    • 2 eggs
    • 1 cup (250ml) vegetable oil for frying
    • 1 cup (125g) icing sugar
    • 1 cup (250ml) honey

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr45min 

    1. Mix the flour, baking powder, salt, and white sugar together. Cut in the butter until well blended. Stir in the eggs and mix thoroughly.
    2. Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
    3. Divide into 4 parts. Roll each to 20x26cm rectangle. Cut into strips about 20cm long and 2cm wide. Tie each strip into loose knot.
    4. Fry cookies in hot oil 3-4 at a time, until golden brown. Drain well and sprinkle with icing sugar and honey, if desired. Serve hot or cold. Keep in airtight container.

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    Reviews in English (10)


    The reviews posted must not be from an Italian! This was a good recipe. The directions are just what I have been taught from my grandmother. If your cookies are not crisp then your oil isn't hot enough. If there not good the 2nd day then you haven't used air tight storage. To keep the cookies at there best you should wait until serving to put the honey on them. Oh and no this isn't a quick cookies to make. Plan on taking your time and know that you will be at this for a while. My only other suggestion is that you can cut the dough into dimonds and slice a slit in the middle and fold one side through the hole, then fry.  -  27 Jun 2007  (Review from Allrecipes US | Canada)


    Apparently some of you are not bakers. You cannot drench a fried cookie in honey. This is a time consuming, and must have patience recipe. My family bakes them often, and they stay for days if stored in an airtight container. After the cookies come out of the fryer, drain on paper towels, then sift powdered sugar all over them. Drizzle the honey right before being served, not before you store them.Drizzle is the operative word. Try the recipe again. I had to make several batches before I got them right.  -  08 Dec 2007  (Review from Allrecipes US | Canada)


    This is a decent recipe. At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up. Besdies the already noted input that the oil needs to be HOT, as hot as you can go without burning the oil, the cookies themselves should be thin. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the honey, but they were REALLY close to what my Nonna used to make!  -  29 Sep 2009  (Review from Allrecipes US | Canada)