Place the flour on the work surface or in a bowl. Make a well in the center and place the remaining ingredients in the well. Gradually draw in the flour to make a very soft dough.
Knead the dough until very smooth, adding up to 1/4 cup flour if the dough is too sticky. Wrap the dough and let it rest 1 hour.
Divide the dough into 4 pieces and roll each one very thin. Cut the dough into rectangles or other shapes with a fluted pastry wheel.
Fry the Galani, a few at a time, in oil heated to 350 degrees.
Drain the Galani of absorbent paper, cool them and dust with confectioners' sugar.
Recipe courtesy of Gourmet Magazine