Almond Faworki

Fat Thursday is just two days away, so it's time for what is probably my last post for the occasion. As I already wrote, there will be no pączki (Polish doughnuts) this year (unless I give in to temptation after all). What I do like and know how to make are faworki (crispy fried pastry ribbons, also called angel wings) and roses (first recipe HERE), donuts (I suggest checking out HERE and HERE) and of course oponki (fried doughnut puffs) (HERE and HERE).

almond faworki

I decided to try another faworki recipe. These are almond faworki. They're not puffy like the traditional ones. They're more cookie-like, flat and quite dense. But they're delicate, they have a subtle almond flavor and they're just sweet enough. While you're making them, the dough isn't stiff and elastic. It's quite sticky, so you need to flour it a bit more.

The recipe comes from Kuchnia Polska (Polish Cuisine), Reader's Digest edition

almond faworki

Ingredients:

• 250 g all-purpose flour
• 2 eggs
• 2 egg yolks
• 60 g powdered sugar
• 60 g ground blanched almonds
• 1 tbsp rectified spirit or vinegar
• salt
• fat for frying
• powdered sugar for dusting

Work the eggs, egg yolks, sugar and almonds together with the spirit into a uniform mass. Add the flour and a pinch of salt. Knead into a smooth dough, roll it out, cut it and shape it into faworki. Fry a few at a time in hot fat, then remove with a slotted spoon and drain on a paper towel. Dust with powdered sugar while still hot (you can mix it with vanilla sugar).

Enjoy!

almond faworki