Recipe: Wandi, Guanti, Farfatelle, Etc…

2 09 2009

I decided a little more research was necessary on Wandi. My Google search, it turns out, yielded very little in the way of information, but I did learn that Wandi is an Americanized Italian form of the word Guanti (there is no “w” in the Italian language), which translates to gloves. According to this helpful description/recipe, the cookies were popular at celebrations, from marriages to random festivals. Indeed, another search uncovered this article, about 100 dozen (that’s right 100 dozen) Wandi being made as part of a Sicilian festival in Iowa (if for nothing else, check out the article for the photo).

That, believe it or not, was nearly the extent of what I managed to dig up on these elusive cookies. I did find this: scroll about halfway down and there is a rather poignant (and coincidental) note from a granddaughter who cannot get the recipe from her grandmother, who happens to have Alzheimer’s. The answer here, however, is that the cookies are something altogether different, called Farfallette, though also referred to as Lovers’ Knots and “Bow Ties” and the recipe is relatively similar.

A hunt for Farfallette then unearthed the tradition of St. Joseph’s Table, the same St. Joseph’s Day (March 19, the feast of St. Joseph. In America it’s overshadowed by the beloved patron saint of green beer, but Sicilians feast and recreate the Holy Family) tradition described in the above Iowa article, meaning that bow ties or Farfatelle or Wandi or gloves or whatever else is all one in the same. And, it seems it’s a tradition that needs to little umph from the next generation. And so, in that spirit, The Russo Wandi recipe, as passed down from my father, and from his mother:

Bow Cookies

1-1/2 Cups sifted flour

1-1/4 tsp baking powder

1/2 tsp salt

1 tblsp sugar

3 tblsp Crisco

2 eggs, slightly beaten

1 Cup powdered sugar

Oil for deep frying

Sift flour, salt, baking powder and sugar into a bowl. Cut in Crisco until well blended. Stir in eggs and mix thoroughly. Knead on floured board until pliable. Let dough rest for at least one hour.

Divide dough and roll out to an 8×10 rectangle, 1/8″ thick. Cut into strips, 8″ long x 3/4″ wide. Tie into loose knots and drop into hot oil until golden brown.

Remove with a slotted spoon and drain on a paper towel. Then sprinkle with powdered sugar. (This last, incidentally, was always my favorite part, perhaps because Grandma Russo never re-sprinkled.)

***I add, at this time, that while this blog is usually about the ties of females, and while this recipe was handed down from my grandmother, the bulk of my nostalgia for it should be credited to my father, who spent countless patient hours teaching me this and other recipes. And who never once refolded my bow ties.

cookies

These aren't Wandi, but another Italian cookie, so the sentiment is there...