Recipe: Scalille, Scaledde or Scalicegghi (Italian Fried Spirals)

I found these, hopefully they will be somewhat what you are looking for, it says to make them into spirals, but you could use any shape. Let me know how they turn out, I have lots of my Italian grandmother's old cookbooks, so I can keep looking for you if these aren't it...

SCALILLE (SPIRAL COOKIES)

"Also known as scaledde or scalicegghi, is a typical treat for Christmas and New year."

8 eggs
1 tbsp sugar
1 tbsp lard, melted
2 tbsp anise seed liqueur (or flavoring of your choice)
4 cups all-purpose flour
extra virgin olive oil (or oil of your choice for frying)
honey, warmed

Whip 6 egg yolks and two whole eggs with a whisk in a bowl with a full tbsp of sugar, melt the lard, cool it a little and add it in with the anise liqueur; set aside.

Whip the 6 egg whites until stiff; set aside.

Place the flour on a clean work surface, form a well in the middle into which you will pour the egg mixture. Start working this mixture from the outside inwards with your fingers and gently incorporate the egg whites. Knead until you get a soft ball. Do not overwork.

Break off a small amount of pastry and form a thin cylinder that you will wrap around a buttered round stick (3.5-inches long, a metal rod or a wooden stick handle will do) to form a spiral that you will gently remove from the stick. Repeat this operation with all the pastry.

When the "scalille" are ready heat 2 inches of olive oil in a frying pan and fry them a few at a time. Add more oil if it is not enough. Drain off the excess fat on kitchen paper and place them on a serving dish.

Brush them with runny honey or honey melted in a double boiler.

Adapted from source: Marina Malvezzi