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“These sweet Italian cookies are often referred to as Lovers' Knots because of their knotted shaped. They're most often eaten at carnival time in February, but they make a delight treat anytime of the year. I found the recipe in the Italian cookbook "Italian Kitchen" that was part of a Barnes & Noble series called World Cook's Collection.”
24 Cenci cookies

Ingredients Nutrition


  1. Sift flour, baking powder and salt into a bowl, then stir in the sugar. Add the egg, and stir with a fork until it is evenly mixed with the flour. Gradually add the rum and continue mixing until the dough draws together.
  2. Knead the dough on a lightly floured surface until it is smooth. Divide the dough into quarters.
  3. Roll each dough piece out to a 6x3-inch rectangle, and trim to make them straight. Cut each rectangle lengthwise into six strips 1/2-inch wide. Tie each strip into a simple knot.
  4. Heat the oil in a deep-fry fryer to a temperature of 375°F Deep-fry the knots in batches for 1-2 minutes, or until crisp and lightly golden brown. Transfer to a paper towel.
  5. Serve warm, dusted with confectioner's sugar.

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