Crostoli

Put the flour, baking powder, salt, icing sugar, zests and butter in a food processor and pulse until it resembles coarse crumbs.

Combine the liquor, egg and egg yolk, add to the flour mixture and pulse until the dough just starts to come together.

Tip onto the bench and gently bring together with your hands. Cover in plastic wrap and leave for 30 minutes.

Divide the dough into 4 pieces and roll out very thinly, about 3 mm thick. Cut into 2 cm wide strips.

Heat 3 cm of oil in a deep sauté pan, wok or saucepan until a cube of bread dropped into the oil turns golden in 30 seconds. 

Cook the pastries in small batches for about 40-60 seconds until golden and puffed. Remove and drain on paper towels. When cool, dust generously with icing sugar. Makes about 30 pastries