Chocolate-anise knots

Ingredients:

• 1.5 cups premium flour + extra for work
• 0.5 cup + 1 tbsp. unsweetened cocoa powder
• 2/3 cup powdered sugar
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 tbsp sambuca or other anise liqueur
• 2 tablespoons unsalted butter, melted and cooled slightly
• 0.5 tsp anise extract
• 4-5 tablespoons of milk
• Vegetable oil, for deep-frying

Preparation:

1. In a food processor, combine the flour, 1/2 cup cocoa powder, 1/3 cup powdered sugar, baking powder, and salt and pulse until smooth. With the processor running, add the egg, sambuca, melted butter, and anise extract. Add the milk, 1 tablespoon at a time, pulse until the dough begins to come together. Turn the dough out onto a floured work surface and knead until smooth. Transfer to a piece of plastic wrap and form into a disk. Wrap and refrigerate for 30 minutes.
2. Pour 2-3 inches of vegetable oil into a medium cauldron or heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C). Meanwhile, divide the dough in half. Working with one piece at a time, roll the dough out on a floured work surface into a 12-inch square, about 0.3 cm thick. Trim the edges to create an even square. Using a grooved pastry wheel, cut the square into about 15 strips. Tie each strip into a knot.
3. Working in batches, deep-fry the knots until crisp, 2-3 minutes per batch, heating the oil to 175°C (350°F) between batches. Transfer with a slotted spoon or tongs to paper towels to drain excess oil. Combine the remaining 1 tablespoon cocoa powder and 1/3 cup powdered sugar in a bowl; sift the mixture over the knots and let them cool.