Oslo Twists recipe 33
Heat deep fat to 375℉ (190℃).
Beat egg yolks, egg and salt together until very stiff.
Blend in confectioners' sugar and flavorings thoroughly.
Add flour all at once, mix well.
Turn dough onto well floured cloth-covered board, knead until surface of dough is blistered in appearance.
Divide dough in halves and roll out each half VERY THIN.
With pastry wheel or knife, cut dough into diamonds or rectangles about 4x2 inches.
Make a 1 inch slit in center of each, draw a long point of diamond through slit and curl back in opposite direction.
Fry until delicately browned in deep hot fat about ½ min. on each side.
Turn quickly and brown other side.
Drain on absorbent paper.
Sprinkle with confectioners' sugar just before serving.