A dessert for Carnival – Frappe

Directions

On a wooden board pour flour, sugar, baking powder and a pinch of salt and mix them (1). Form a “volcano”, making a hole in the middle of the flour mixture (2), add the eggs in the “crater” of the volcano (3). Beat the eggs with a fork and gently start incorporating the flour to the beaten eggs (4). Add the liqueur (5) and keep mixing with a fork. Add the cubes of butter and incorporate them into the ball of dough (6), kneading. Keep kneading for at least 10 minutes, until the dough has a uniform texture and colour. It should be soft and smooth (7). Wrap the dough with cling film and let it at room temperature for 15-20 minutes. Cut the dough into small slices (8), make them flat with a rolling-pin (9). Start to use the pasta machine. Pass each piece through the flat rollers with the regulating knob set on position 1. Repeat the process several time, flouring the pasta sheet each time it is passed. Decrease the thickness of the sheet (10), one number at time, from 1 to 5 (about 1 mm thick at the end). Cut the stripes into rectangles or rhomboids (11a and 11b). Fry them (12). At the end dust with icing sugar (13). Enjoy it!!!