Are you looking for a recipe to make Carnival Chiacchiere as good as those made in a pastry shop?
You are in the right place, here is the recipe for light, crumbly, full of bubbles, very thin chatters that literally melt in your mouth but above all very good, in short, chatters that look like they just came out of a pastry shop!!!
Makes: about 50 chiacchiere
- 300 g of flour (200 g of Manitoba + 100 g 00 flour)
- 2 medium eggs at room temperature
- 1/2 cup of sugar
- 1/2 cup of soft butter
- 1/4 cup of liqueur grappa, sweet marsala, strega, white wine type passito
- 1 pinch of salt
- 1 lemon grated peel
- 1/2 vanilla pod
- icing sugar
- peanut oil for frying
Pour the sifted flour, sugar, grated lemon rind and vanilla into a large bowl or planetary mixer.
Make a small hole in the center and add the very soft butter in pieces, the eggs, salt and liqueur.
Knead until the dough is smooth and well blended.
Cover the dough with plastic wrap to prevent it from drying out and let it rest for at least 30 minutes, maximum 1 hour at room temperature.
Take a little dough at a time, keeping the remainder covered with plastic wrap.
Roll out with a rolling pin, I prefer to roll out a little first with the rolling pin then I help myself with the sheeter until I get to a thickness of about 2 mm (0.0787 inches).
(If you use the kitchenaid sheeter, start at 1 and do not go beyond 6).
With the pastry cutter, cut out many rectangles of about 12cm by 5 cm (4.72 x 1.97 inches).
Make a small central cut.
Prepare a few at a time and fry in hot oil at 338 F-348 F.
It is important not to exceed this temperature.
Turn them quickly, they should be golden brown.
Make a few chiacchiere at a time and fry in deep, hot oil at 338 F-348 F.
Fry a few pieces at a time, they should remain light and golden brown.
Cooking is quick, they will only need a few seconds per side.
Drain on tray covered with paper towels.
When cold, dust with a generous sprinkling of powdered sugar and they are ready to be enjoyed!!!
They will keep for 2-3 days in a tightly sealed bag or airtight container.
With the same recipe you can also bake them. Bake in a preheated oven at 356 F static for about 8 minutes, plus 2 minutes with fan in the highest part to brown them.
Remove from oven, let cool and sprinkle with plenty of powdered sugar.
You can replace the Manitoba flour + 00 flour with a good strong flour.
CHIACCHIERE: LIGHT AND CRUMBLY ITALIAN CARNIVAL COOKIES