Marguerite DiMinos’ Italian Twists

Instructions

Add salt to eggs and beat 10 minutes. Add sugar and flavorings and beat until well blended. Fold in flour a little at a time until dough can be kneaded. Transfer to a well-floured board and knead until the dough blisters. Cut in halves. Roll very thin and cut into strips about 4 inches long. Slit each piece in center and pull one end through slit. Make sure knot is in center. Fry in hot Crisco until lightly browned. Drain on paper towel. Sprinkle with confectioner’s sugar.