Ingredients
Method
- In a large mixing bowl, beat the egg yolks with an electric mixer until thick
- Add powdered sugar and heavy whipping cream, and beat until fully combined
- Add brandy, vanilla extract, half of the flour, and sea salt, and mix until just combined
- Gradually add in the rest of the flour until a thick dough, non-sticky dough forms. To avoid over-mixing the dough, finish combining by gently kneading with your hands
- Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes
- Divide the dough into 2 equal parts and place one part back in the fridge
- Roll dough into a ⅛-inch slab and trim any uneven edges
- Cut dough into 1 inch thick strips and then cut each strip in half diagonally
- Make a 1-inch slit lengthwise in the middle of each strip of dough
- Slip one end of dough through the slit and gently pull to create an angel wing
- Repeat steps 7-10 with second part of dough
- Fry cookies in small batches in hot oil 360-375℉ until light brown and crisp, turning once or twice
- Drain on a paper towel-lined plate, and allow to cool completely
- Dust with powdered sugar
Nutrition
Notes
The key to creating the perfect texture in these cookies lies in the gentle kneading of the dough after mixing. This technique allows gluten to develop just enough to provide structure while keeping the cookies light and airy, ensuring they fry up beautifully crisp.