These Italian Bow Tie Cookies, also known as Cioffe are light and fluffy and made with only 3 eggs yolks. These cookies are a staple at any traditional Italian gathering and are a family favorite on the Sicilian side of the family of course!
- Why You'll Love these Italian Bow Tie Cookies
- Ingredients You Will Need to Make Traditional Italian Bow Tie Cookies or Cioffe
- How to Make Bow Tie Cookies
- Top Tips
- Variations and Substitutions
- Answers to Commonly Asked Questions
- Other Desserts You'll Love
- Recipe Details
- PIN HERE
- Food Safety
This recipe for Italian bow tie cookies are perfect for special occasions like bridal showers, baby showers or holiday gatherings. They go well with other cookies like easy amaretti cookies, simple nutella cookies, and Italian butter cookies.
Why You'll Love these Italian Bow Tie Cookies
- Aesthetic Appeal: Bow tie cookies are visually appealing, resembling little bows. The intricate design adds a touch of elegance and makes them a charming addition to any dessert table or as a gift.
- Perfect for Special Occasions: Bow tie cookies have a whimsical and celebratory quality, making them ideal for special occasions such as weddings, birthdays, or festive gatherings.
- Fun to Make and Share: The process of making bow tie cookies can be a fun and engaging activity. The uniqueness make these cookies great for sharing, whether as a homemade gift or for a social event.
- Perfect Bite-Size Indulgence: Bow tie cookies offer a perfect bite-size indulgence. Their small, dainty size makes them just right for enjoying a sweet treat without overwhelming the palate.
Ingredients You Will Need to Make Traditional Italian Bow Tie Cookies or Cioffe
These bow tie cookies are made with the traditional ingredients including: eggs, sugar, vanilla extract, whiskey, flour and a bit of sour cream.
Sour cream adds a little bit of moisture to the cookies and adds body to the flavor.
Vanilla extract adds a touch of flavor to the cookie.
Whiskey adds flavor to the cookie and gives it a taste of boldness.
Confectioner's sugar is used to bring a little bit of sweetness to the cookies without making them overly sweet.
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How to Make Bow Tie Cookies
Unlike other bow tie cookies, this recipe doesn't call for a pasta machine or a deep fryer. But, you will need some muscle to roll out the dough!
Start by beating egg yolks in a large bowl. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth.
Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.
Start cutting strips about 1 and ½ inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it's not needed.
While you are preparing the bow-tie cookies, heat up the fryer or your saucepan to about 190°F.
Once the oil is heated, place the cookies in the fryer. While they fry, they will expand. Fry for about 1 minute on each side, then remove and place on a paper towel to absorb any excess oil.
Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer them on a serving tray and dust with icing sugar one layer at a time.
Rolling out the dough might get a little messy, but that's ok. First of all clean and Clear your surface. Sprinkle some flour down and roll out your dough using a rolling pin moving back and forth until you have the size you can work with.
If you don't have a deep fryer, no worries, use a large shallow pot filled up with about 3 inches high with oil.
Variations and Substitutions
If you want to add a unique touch, try one of these variations or substitutions:
- Cognac - Use cognac and a splash of orange juice for a citrus flavor
- Chocolate - dip the edges in chocolate for an indulgent fudge flavor.
- Honey - drizzle honey over your cookies instead of confectioner's sugar.
If you can think of another way to make these unique, go for it! Let me know how they turned out in the comments!
Store your cookies in an air tight container for not longer than 4 weeks. You can also freeze these for a maximum of two months. When you are ready to serve them, remove them from the container and dust them with confectioner's sugar. Place them in a serving plate for serving to your guests.
Answers to Commonly Asked Questions
Yes. Make sure that they have cooled down completely and place them in an air tight container. Store in the freezer for not longer than a month. When you are ready to serve, thaw out in the fridge overnight and dust with confectioner's sugar just before serving.
Amaretti, Biscotti, Pizzelle and Savoiardi are just a few popular Italian cookies.
No, you can use a pot that is at least 5 inches high and 10 inches wide.
Other Desserts You'll Love
Bow Tie Cookies (Cioffe)
- In a large bowl beat the egg yolks. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth. Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.
- You may need more flour so that the dough doesn't stick to the surface. Roll out the dough so that it is very thin, like pasta dough. You may want to divide the dough into two at this point, your choice if it's too much to roll out at one time. Start cutting strips about 1 and ½ inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it's not needed.
- While you are preparing the bow-tie cookies, heat up the fryer to about 190 degrees.
- Cut the long strips to about 3 inches long. Cut a slit in the middle so that you can pull one side through the slit to make the bow-tie. Or you can also pinch the middle, your choice.
- Once oil is heated, place in fryer, they will expand when you fry them. Fry for about 1 minute on each side, then remove and place on a paper towel to absorb any excess oil. If you don't have a deep fryer, no worries, use a large shallow pot filled up with about 3 inches high with oil.
- Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer then on a serving tray and dust with icing sugar one layer at a time.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove