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Struffles And Ribbons

This is special occasion stuff! Holidays, bridal showers! One of those recipes you might need to play with, usually adding more flour to create correct consistency for rolling. Worth the effort!

Prep
Cook
Serves 12people
Ingredients
FOR THE STRUFFLES
8
ozs (2 sticks) salted butter
1
cup granulated sugar
5
eggs
3
tsp orange extract
3
tsp almond extract
1
lb (4 cup) all-purpose flour
5
tsp baking powder
Honey
Nonpareils
FOR THE RIBBONS
4
eggs
2
tbsp oil
3
tsp orange extract
3
tsp almond extract
6
cups all-purpose flour, more as needed
1
tsp baking powder
vegetable oil for frying
Honey
Confectioner's sugar, for dusting
Directions
1.
FOR THE STRUFFLES: In stand mixer with paddle attachment, mix butter and sugar. Add eggs, one at a time. Add dry ingredients. Dough should be rather stiff. Roll small portions into dough into long thin strips. Cut into 1/4-inch thick slices and arrange on greased cookie sheet.
2.
Bake at 350F for about 12-15 minutes until golden. When ready to serve, drizzle with honey and sprinkle with nonpareils.
3.
FOR THE RIBBONS: In stand mixer with paddle attachment, blend eggs, oil and extracts. Gradually add flour and baking powder until dough forms. Run dough through pasta roller and cut into squares about 5x5-inches. Cut two slashes in each square and fold ends through, creating twists. Heat oil to 350F in large pan over medium-high heat. Drop several twists into oil and fry on both sides until golden. Drain and cool. When ready to serve, drizzle with honey and dust with confectioner's sugar.

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