Chiacchiere di Carnevale

Instructions

1. Pour 1 1/2 cups flour onto a clean surface. Using a fork, stir in the baking powder, salt, and sugar. Add the butter and, using your fingertips, quickly shmear it into the flour until there are very few visible pieces of butter left. Form the mixture into a mound with a well in the center. To the well add the egg, marsala wine and lemon zest. Using the fork, break up the egg yolks and start whisking, gradually bringing the flour from the well into the mixture. When the egg mixture begins to form a shaggy dough, switch to working with your hands. Continue to work the dough until the dough no longer sticks to your hands. Continue to knead the dough until it is smooth, soft and pliable, about 5 to 8 minutes. The dough should spring back when poked. Wrap the dough tightly with plastic wrap and allow the dough to rest for 1 hour.
2. Lightly flour the work surface and the dough. Cut the dough in half and keep half tightly wrapped. Working with the remaining half of the dough, use a rolling pin to roll the dough into a long, narrow rectangle about 25 inches by 5 inches. Dust the dough with 00 flour as needed to prevent sticking. You can also do this step with a pasta roller. Cut the rectangle into 5-inch strips 1/2 to 1 inch wide. A fluted pastry wheel works well for this.
3. Place a medium straight sided skillet over medium high heat. Add enough vegetable oil to come 1 inch up the sides of the pan. Warm the oil to 350 degrees F on an instant read thermometer. Working in batches, fry the strips until puffed and golden brown, flipping them halfway through, about 2 minutes total. Using a slotted spoon, remove the crisps to a paper towel lined tray and allow to drain and cool slightly. Dust generously with the confectioners’ sugar and cool completely on a wire rack. Continue with the remaining dough.