An authentic Italian recipe from our kitchen to yours.
Buon
Appetito!
Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 tablespoon butter, softened
- 1 1/2 tablespoons grappa
- 1/2 teaspoon vanilla
- Zest of one small lemon or half of a small orange (optional)
- Oil for frying
- Powdered sugar
Directions
1.
In a
large
mixing
bowl,
add
the
flour,
baking
powder,
salt,
sugar
and
zest.
Mix
all
of
the
ingredients
well
to
combine.
2.
Make
a
well
in
the
center
of
the
bowl
by
pushing
the
flour
up
along
the
sides
of
the
bowl.
Add
the
eggs,
butter,
grappa
and
vanilla.
3.
Begin
mixing
the
flour
into
the
liquid
ingredients.
Continue
mixing
until
a
shaggy
dough
begins
to
form;
then
turn
the
dough
out
onto
a
floured
work
surface.
Continue
kneading
the
dough
until
it
becomes
smooth
and
pliable
-
the
consistency
of
Play-Doh.
4.
Cover
the
prepared
dough
and
set
it
in
the
refrigerator
for
at
least
one
hour.
5.
When
you
are
ready
to
make
the
chiacchiere,
prepare
a
floured
work
surface,
and
divide
the
dough
into
3 -
4
sections
to
make
rolling
it
out
easier.
6.
Take
one
section
of
dough
and
roll
it
out
very
thin
-
about
1/16
inch
thick.
Using
a
fluted
pastry
wheel
or a
pizza
cutter
(a
knife
or
cookie
cutter
will
also
work
just
fine),
cut
the
dough
into
pieces
measuring
about
2
inches
by 4
inches.
You
can
then
make
the
pieces
into
any
shapes
you
want.
You
can
twist
the
dough
at
the
center
to
form
a
tie.
You
can
roll
a
cut
through
the
center
of
the
piece
of
dough.
It’s
up
to
you.
7.
Set
the
cut
pieces
of
dough
onto
a
cookie
sheet
lined
with
parchment
paper
and
dusted
with
flour
to
prevent
sticking.
Repeat
step
6
until
all
of
the
dough
has
been
cut.
8.
Prepare
to
fry
the
dough
by
heating
a
sauté
pan
or
Dutch
oven
with
oil
for
deep
frying.
Heat
the
oil
over
medium
high
heat
until
it
reaches
350
degrees.
9.
When
the
oil
is
hot
enough
for
frying,
place
4 to
6
pieces
of
dough
into
the
oil
and
fry
until
a
light
golden
brown
on
all
sides,
about
2
minutes.
If
the
oil
gets
too
hot,
reduce
the
heat
to
medium
or
low.
10.
Once
the
dough
is
fried,
allow
the
pieces
to
cool
and
drain
on
cookie
sheets
or
large
plates
lined
with
paper
towels.
11.
Continue
this
process
until
all
of
the
dough
is
fried.
12.
Place
the
chiacchiere
on a
serving
tray
and
dust
with
ample
powdered
sugar.
Serve
warm
or
at
room
temperature.
Notes
-
There
are
many
names
for
chiacchiere:
frappe,
bugie,
lattughe,
sfrappole,
etc.
It
depends
what
region
you
are
in.
They
also
come
in a
variety
of
different
forms,
but
the
recipe
is
the
same.
-
These
store
well
in
the
refrigerator
(without
the
powdered
sugar).
To
serve
them
crunchy,
remove
them
from
the
refrigerator
an
hour
before
serving
and
heat
them
for
2 -
3
minutes
in
the
oven
at
425
degrees.
