My parents were from the southern part of Italy - Calabria, and my Aunts/Cousins would make batches of these traditional cookies and deliver them to our home every Christmas.
I am now carrying on tradition and delivering them to you - virtually of course. I hope you enjoy them as much as we do.
Nacatole (An Italian Calabrese Traditional Cookie)
Serves: 45 - 55 wreaths
INGREDIENTS
2 cups sugar
.6 large eggs
¾ cup grapeseed oil
5-6 cups all purpose flour
Grapeseed oil for deep frying
INSTRUCTIONS
Add grapeseed oil to a large pot to about half full or a deep fryer and heat to 350 degrees F.
In the bowl of a stand mixer add eggs and sugar. Using the whisk attachment whip until light and fluffy. Pour in the oil and mix to incorporate.
Switch to the dough hook and begin adding flour on low speed until the dough pulls away from the sides of the bowl and easy to roll.
Using 1 1/2 tablespoon scoop measure dough, roll into a long straw like shape, fold in half and twist. Connect the two ends to form a circular wreath.
Using a slotted spoon, submerge one cookie at a time into the preheated oil and deep. The cookie should float to the top and turn golden in colour when ready.
Use a slotted spoon to remove the golden wreath from the oil and place in a paper towel lined colander to cool. Allow to cool completely and enjoy! Cookies should be crispy on the outside, soft and fluffy on the inside.
NOTE
The traditional recipe uses vegetable oil, I use grapeseed oil because it’s a neutral-flavoured oil with a medium-high smoke point (390°F). You can use any oil as long as it has a high smoke point and neutral flavour, which means it won’t overwhelm or alter the taste of the cookies. Happy baking friends!
