Ingredients

6 tablespoons butter or vegetable shortening
1/4 cup sugar
2 large eggs
1/4 cup brandy, grappa or amaretto
1/2 teaspoon salt
2 cups all-purpose flour
3 cups olive oil, for deep frying
Confectioners' sugar, for dusting

Instructions

Using an electric mixer,
beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and
the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to

a lightly floured work surface and knead until a soft dough forms. Form the dough into a
ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the
dough balls with plastic wrap and refrigerate 30 minutes.

Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round
(the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim
the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half
crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have
enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps,
then reroll and cut them to make additional bowtie pastries.

Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over
medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and
become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to
the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the
pastries generously with confectioners' sugar and serve.

The pastries can be made 2 days ahead. Store in an airtight container at room
temperature.