1 kg Molino Pellegrini wholewheat flour
100 g mountain hut butter
150 g sugar
1 shot glass of grappa trentina “Pisoni”
2 pinches salt
1 packet of baking powder
Mix all ingredient to obtain a smooth, elastic dough.
Cool in the refrigerator for at least 2 hours and roll out very thin.
Cut into 3 cm strips.
Fry in oil at 170°C and dust with powdered sugar.
Bon appetit and enjoy the Mardi Gras season!