Using a pastry cutter, cut butter into flour until crumbly.
Make a well in the centre, add sugar, eggs, zest of lemon, salt and sambucca. Mix batter, as soon as it is stiff, knead a few minutes. Cover; refrigerate 30 minutes.
Roll dough very thin. Cut 2 in. x 1 in. (5 cm x 2.5 cm) strips with a pastry wheel or a knife.
Pinch each strip in the centre to make a bow tie.
Fry dough in very hot oil until golden. Drain on paper towels.
Sprinkle with powdered sugar.
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