These small pastries take their name from their amusing twisted shape, known in Calabrian dialect as “little ladders.”
Whisk the egg and yolk together and whisk in the sugar, salt, anisette, and butter. With a rubber spatula, stir in the flour to make a soft dough and continue stirring until the dough becomes slightly elastic, about 1 minute. Scrape the dough out of the bowl onto a floured surface and fold the dough over on itself 5 or 6 times, to make it more elastic. Flour the dough, wrap it in plastic, and let it rest at room temperature for about 1 hour.
Divide the dough into
Heat the oil to 350 degrees and fry the scaledde. Drain and cool them on paper towels. Heat the honey and drizzle it over the scaledde.
For advance preparation, fry the scaledde but only add the honey before serving.
© 1990 Nick Malgieri. All rights reserved.