CROSTOLI

Whisk eggs and sugar in large bowl until light in colour. Whisk in butter, brandy and orange zest. Stir together flour, baking powder and salt in another bowl. Add to egg mixture and stir until ragged dough forms. Gather dough and knead on floured surface, sprinkling lightly with more flour, until smooth dough forms. Wrap with plastic wrap and let stand at room temperature for 1 hour. Cut dough into 4 pieces and flatten 1 piece. Using a pasta roller or rolling pin, roll out dough to about 1/4-inch thickness. Cut each dough sheet into about 1 x 5-inch-long strips. Make a little slit in the centre of each strip and pull dough through the cut. Repeat with remaining 3 pieces of dough. Heat about 2 inches of oil in large heavy pot to 350°F. Gently place a few strips of dough in hot oil and cook, turning over, until light golden brown. Remove with slotted spoon onto baking sheet lined with paper towel. Repeat with remaining dough.