This recipe is for Khrustiki (Twig) cookies which can be used for Chanukah and Christmas. My only change to the original recipe from the book Please To The Table by Anya von Bremzen and John Weichman, was to increase the brandy from one teaspoon to one tablespoon. These cookies are crisp and light. The dough is easy to work with and can be twisted into as many shapes as your fingers will allow. I made twigs and knots. Dusted in powdered sugar or dipped in melted apricot jam, these cookies are a festive and light way to end a holiday meal!
Whenever I make Khrustiki, I remember our trip to Russia many years ago. I made a cocktail party for our group before the trip and made only Russian recipes. As half of me is from Russian descent, it was a lot of fun to do. Food memory is very powerful.
Prep time: 30 minutes
Twig (Khrustiki) Cookies
By December 23, 2014Published:
- about 60 cookies
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon brandy
- 1 teaspoon rum
- 2 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Vegetable Oil
- 1/2 cup confectioner's sugar
- 1 cup Bitter Orange Marmalade/Apricot Jam - Melted optional
- 1 electric food processor steel knife inserted
- deep skillet/electric fryer
- Place eggs, yolk, water, brandy and rum in bowl of processor. Pulse until beaten well.
- Add all remaining dry ingredients except for confectioner's sugar. Pulse on and off until dough starts to come together on the sides of the bowl. Scrape dough onto a floured surface and knead it until smooth. Divide dough ball in half.
- Sprinkle more flour on surface and roll out one ball 1/8th inch thick. Cut it into strips- 6 inches long by 3/4 inch wide.
- To shape twigs: Cut a slit 2-3 inches from one end of the dough and pull the other end through
To shape knots: Tie strip in a loose knots
Let your imagination and fingers create any shapes you choose!
- Heat oil in electric fryer or skillet until it reaches 375° F. (It's easier in an electric fryer) Drop no more than 12 pieces in oil at once. Fry them about three minutes or until golden brown. Turn them carefully if they don't flip themselves. Drain on paper towels and cool completely before sprinkling them liberally with confectioner's sugar. Enjoy!