Carnival sweets

Name: Carnival sweets
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Plain flour; 80 g Sugar; 45 g Softened butter; 25 gr Grappa; 3 Eggs; Lemon zest to taste; Orange zest to taste; 1 Sachet of baking powder; 1 Tablespoon vanilla extract; 1 Pinch of salt; Vegetable oil to taste

An icon of Italian tradition. A thin, golden pastry, incredibly light and crisp. A signature dessert that turns every bite into a moment of pure elegance.

A tray of crispy chiacchiere dusted with icing sugar on a marble worktop, with a lemon and ingredients in the Smeg kitchen.

Preparation Time:

10 min

People:

Difficulty:

Easy

Cuisine Type:

Chef:

Frollemente

Ingredients

500 g Plain flour

80 g Sugar

45 g Softened butter

25 gr Grappa

3 Eggs

Lemon zest to taste

Orange zest to taste

1 Sachet of baking powder

1 Tablespoon vanilla extract

1 Pinch of salt

Vegetable oil to taste

Proceedings

In the bowl of a food mixer, combine the flour and baking powder, the beaten eggs with a pinch of salt, the grappa, the vanilla extract, and the zest of 1 orange and 1 lemon.

Knead until the mixture is crumbly, then add the softened butter.

Once you have a firm dough, cover it with cling film and leave to rest for about 30 minutes.

Roll out the dough to a thickness of about 2 mm, cut out rectangles with a pastry wheel and make a slit in the middle of each piece.

Heat about 1½ litres of peanut oil in a suitably sized pan until it reaches a temperature of between 160 and 180°C.

Fry the chiacchiere until they are golden brown, then drain them on kitchen paper.

Dust the Carnival chiacchiere generously with icing sugar.

Carnival sweets

Ingredients

Proceedings

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